Step 1

Preheat oven to 400ºF and line a small baking sheet with parchment paper.

Step 2

Using a sharp knife, slice skin of salmon by running knife between flesh and skin. Slice skin into thin strips. Reserve salmon for another use. Blot moisture from salmon skin with paper towel and place on baking sheet. Sprinkle with salt and bake for 8-10 minutes, until skin is crispy. Cool at room temperature for 3 minutes.

Step 3

While salmon skin bakes, combine micro greens, cucumber, tomato, edamame and red onion in a large bowl. Whisk together ingredients for dressing and pour over salad. Toss to combine.

Step 4

Spread salad on a serving platter. Top with crispy salmon skin.