In a small bowl, combine the lemon juice, rosemary, garlic, ½ teaspoon sea salt, and ½ teaspoon black pepper. Rub the turkey with the lemon mixture.

In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the turkey and cook for 8 minutes on each side, or until no longer pink.

In a bowl, combine the lettuce with the radishes. Add the remaining 1 tablespoon olive oil and toss to combine.

Season with sea salt and black pepper to taste.

Serve the turkey over the lettuce and radish salad.