Sautéed Sablefish (Black Cod) with Shallot-Lemon Vinaigrette and Fresh Herb Salad; Zesty Herbed Almonds

Ingredients

• 6 Vital Choice Alaskan sablefish fillets (4 ounces each)
• 6 tablespoons Vital Choice extra virgin olive oil
• 1/3 cup minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon Sherry wine vinegar
• 2 teaspoons grated lemon peel, packed
• Sea salt and organic black pepper to taste
• 6 cups assorted fresh herb leaves (such as Italian parsley, basil, chervil, and dill) and edible flowers (such as nasturtiums)

Instructions

1. Make vinaigrette: Mix oil, shallots, lemon juice, vinegar, lemon peel, salt and pepper in a small bowl.
2. Combine herb leaves and edible flowers in large bowl to make salad.
3. Sprinkle sablefish fillets with salt and pepper.
4. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat.
5. Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.