Made a nice light meal tonight I knew my wife would love. Salad of spring greens, English cucumber, roasted red pepper, oil cured Moroccan olives, crumbled goat cheese and toasted pine nuts with a lemon tahini dressing. Topped with salmon cast iron pan fried in avocado oil and finished with butter and Cavender’s Greek seasoning. “Breadsticks” are repurposed Fathead pizza crust I had left. Buttered and seasoned with a little oregano and garlic fries in the iron skillet. The saltiness or the olives, creaminess of the goat cheese and crunch of the pine nuts was just amazing together.