Crispy Sesame Salmon Salad with Fried Capers

Preheat oven to 400°F. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Brush tops of salmon fillets with sesame oil and season with salt and pepper. Add to pan and cook for 2 to 3 minutes, until skin is crispy and golden brown. Flip fish over and transfer to oven. Cook for 8 to 10 minutes, until fish flakes easily and is cooked through.

Meanwhile, heat remaining vegetable oil in a small, shallow pan over medium heat, until it registers 350°F. Add capers and fry for 30 seconds, then drain on paper towels.

For the vinaigrette, whisk together lime juice, ginger, honey, olive oil, and a pinch of salt in a small bowl to combine.

Toss together baby greens, tomatoes, and fried capers in a large bowl. Drizzle vinaigrette over salad and toss to combine. Divide salad between plates and top each with a salmon fillet.