Pan-Seared Salmon Salad with Citrus Vinaigrette

Name: Pan-Seared Salmon Salad with Citrus Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 salmon fillets (6-ounce); 1 tablespoon olive oil; 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 6 cup mixed salad greens; 1 cucumber (sliced); 1 pint cherry tomatoes (halved); 1 avocado (diced); 0.25 cup olive oil; 2 tablespoon white wine vinegar; 2 tablespoon lemon juice (fresh squeezed); 1 teaspoon dried dill; 1 clove garlic (minced)

Flaky, pan-seared salmon fillets served over a bed of crisp mixed greens, crunchy cucumber, cherry tomatoes, and creamy avocado, all tossed in a bright, zesty citrus vinaigrette.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $7.82/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
High-Protein
Low-Carb
Low-Sugar

Ingredients

4 salmon fillets (6-ounce)
1 tablespoon olive oil
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
6 cup mixed salad greens
1 cucumber (sliced)
1 pint cherry tomatoes (halved)
1 avocado (diced)
0.25 cup olive oil
2 tablespoon white wine vinegar
2 tablespoon lemon juice (fresh squeezed)
1 teaspoon dried dill
1 clove garlic (minced)

Instructions

Pat salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, place salmon fillets skin-side up (if skin is on). Cook for 4-5 minutes until a golden crust forms. Flip salmon and cook for another 3-5 minutes, or until cooked through and flakes easily with a fork (internal temperature should reach 145 degrees Fahrenheit). Transfer salmon to a plate and set aside.
While salmon cooks, prepare the citrus vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons white wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon dried dill, 1 minced clove of garlic, and a pinch of salt and pepper until well combined.
In a large serving bowl, combine mixed salad greens, sliced cucumber, halved cherry tomatoes, and diced avocado.
Just before serving, drizzle the citrus vinaigrette over the salad greens and toss gently to coat. Top the salad with the warm, pan-seared salmon fillets.

Notes

For best results, prepare the salad dressing ahead of time and store in the refrigerator. Dress the salad just before serving to keep greens crisp.

Nutrition (per serving)

Calories: 480
Protein: 37.5 g
Carbohydrates: 15.2 g
Fat: 30.5 g
Fiber: 7.1 g
Sodium: 350 mg
Saturated Fat: 5.8 g
Sugar: 3.5 g
Cholesterol: 95 mg