Pan-seared salmon is perfectly marinated with our Lavender Balsamic, Picual Extra Virgin Olive Oil and Herbes de Provence EVOO. All before being topped on an apple and mixed green salad loaded with seasonal nuts and dried fruits.


For the salad:

  • 3 oz. mixed baby salad greens
  • 1 apple, sliced
  • ¼ cup roasted pumpkin seeds
  • ¼ cup caramelized pecans
  • 2 Tbs. dried cranberries
  • ¼ small pickled red onion
  • 1 oz. goat cheese


  1. Heat two tablespoons of Herb de Provence Infused Olive Oil in nonstick pan over medium-high heat, add the crushed garlic and sauté for 30 seconds, then remove garlic.
  2. Season the salmon fillets with the Fleur de Sea Salt and Mediterranean Citrus Herbs and add to the pan. Sear the salmon on both sides until golden brown, about 2 to 3 minutes (depending on the thickness of the salmon).
  3. Meanwhile, to make the vinaigrette combine the Lavender Balsamic, Fleur de Sel, Mediterranean Citrus, in a small bowl and whisk in the Picual Extra Virgin Olive Oil.
  4. In large bowl, toss salad greens, roasted pumpkin seeds, sliced apples, pecans, dried cranberries, and the red onion with the vinaigrette.
  5. Taste, adjust seasonings, and finish by topping with goat cheese.
  6. Divide the salmon fillets and salad among four individual serving plates.

Serve immediately.

*An original Carter & Cavero recipe adaptation from Seasons*