Marinate salmon fillet with salt, pepper and Healthy Chef Soybean oil in a mixing bowl. Rub ingredients into salmon fillet, cover and let it rest in refrigerator for 10 minutes.
In a large sauté pan over medium-high heat, add Healthy Chef Soybean oil into the pan. Once the oil is hot, toss in carrots and zucchini and grill until tender. Remove and set aside.
Heat a large sauté pan over medium heat until the pan is hot, slowly place salmon fillet skin side down into hot pan for couple minutes or until the skin get crispy, turn salmon to the flesh side and sear it for another couple minutes. Remove and set it aside.
In a mixing bowl combine Healthy Chef Canola oil, balsamic vinegar, salt and pepper** whisk the ingredients until they are well combined.
Lay a serving plate with fresh mixed salad, grilled carrots and zucchini, lightly toss with Heathy Chef salad dressing. Add ricotta cheese and spread on top of salad then place seared salmon in the center of salad.
