Spring Greens with Pan Seared Salmon and Horseradish Dressing

Ingredients

• 2 cups assorted greens (I used baby kale and spinach)
• 1 cup peas
• 2 cups pea shoots
• 1/2 cup sprouts
• 1/2 cup flat leaf parsley, chopped
• 1 cup french green lentils (1/2 cup dried lentils)
• 2 salmon filets
• 1 tablespoon olive oil
• salt and pepper
• 1 cup plain yogurt
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons freshly grated horseradish root (or substitute prepared horseradish)
• 1 clove garlic, minced
• 1/4 teaspoon salt

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