Light and sunny

When it's hot outside you don't want to heat up the house by cooking too much.

One of my new favorite recipes is this lemon, parsley, and caper vinaigrette from the back of one of the jars of capers I bought. It's dead easy- fresh lemon juice, chopped parsley, a spoonful of capers, olive oil, and salt & pepper.

Once the vinaigrette is ready, toss it with some beautiful tomatoes and set it aside.

While all of that is marinating, heat up your skillet to cook the salmon. I tend to prefer my salmon about medium or even a little medium-rare. Cook a little longer if you prefer yours more well done.

I seasoned the salmon simply with salt and pepper before putting it in the pan.

While the fish is cooking prepare your bowl and dress the lettuce with the vinaigrette. Once it's ready to go, flake out the salmon and add it to your salad.

It's a great dish for a hot summer day. The lemony vinaigrette and fatty salmon are just that little punch the tomatoes and lettuce need. Give it a try!