I serve this meal for weekend brunch because the dill and the caraway are so refreshing and uplifting – it’s just how I want to feel on any given Sunday. Filled with healthy fats and fresh ingredients, this dish will leave you feeling satisfied and nourished and ready to embrace your weekend warrior.

1/4 cup apple cider vinegar
1 tablespoon caraway seeds
1 tablespoon yellow mustard seeds
3/4 teaspoon sea salt
1/4 teaspoon, plus a pinch freshly ground black pepper
2 large seedless cucumbers, thinly sliced
4 (6-ounce) boneless, skin-on wild salmon fillets
5 1/2 ounces baby arugula
1 Belgian endive, thinly sliced
1/2 cup chopped fresh dill, plus more for garnish
1 tablespoon almond oil or extra-virgin olive oil
grated zest and juice of 1 lemon

Step 1
Combine the vinegar, caraway seeds, mustard seeds, 1/2 teaspoon salt and a pinch of black pepper in a large bowl. Add the cucumbers and stir to coat. Let stand, stirring occasionally, while you prepare the salmon.

Step 2
Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Sprinkle the flesh side of the salmon fillets with 1/4 teaspoon each of the salt and pepper. Place the fillets, skin-side up, in the pan and cook until the flesh releases easily from the bottom, about 5 minutes. Turn and cook until the salmon is just opaque throughout, about 4 more minutes.

Step 3
While the salmon cooks, toss the arugula, endive, dill and oil with the cucumber mixture.

Step 4
Divide the salad among four plates. Top each with a salmon fillet and garnish with the lemon zest, lemon juice and dill. Serve immediately