Toasted Naan with Smoked Salmon-Goat Cheese Spread & Chopped Salad

Directions

1. Preheat the oven to 450°F.
2. Wash and dry all fresh produce.
3. Zest the lemon into a small bowl, then juice it into a medium bowl.
4. Strip dill leaves from the stems, chop finely, and add half to each bowl.
5. Chop the salmon into ¼-inch pieces and fold into the lemon-zest bowl.
6. Crumble the goat cheese into the salmon bowl, add yogurt and crushed red pepper, then mash with a fork until spreadable; set aside.
7. Spread the naan on a baking sheet and bake, flipping halfway, until the breads are crispy, about 10 minutes.
8. Peel and mince the garlic and whisk it into a dressing formed by the lemon juice, oil, maple syrup, salt, and pepper; stir in the chopped green onions.
9. Trim and slice the cucumber, radish, and halve the grape tomatoes; toss them into the bowl with the dressing to make a salad.
10. Divide the salmon-goat cheese spread onto the toasted naan and cut into quarters; serve alongside the salad.