Salmon With Special Salad Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil. Season skin and flesh evenly with sea salt and freshly ground black pepper.

Pan-sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tablespoon olive oil and swirl to coat. Place salmon fillets skin-side down in the skillet. Press gently for 10 seconds to prevent curling. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the cooked portion has come about two-thirds of the way up the side.

Finish cooking

Flip the fillets carefully and reduce heat to medium. Add remaining 1 tablespoon olive oil to the pan and cook for 1–2 minutes more for medium doneness (internal temperature ~125–130°F/51–54°C). For well done, cook an additional 1–2 minutes. Remove salmon to a warm plate, squeeze lemon over the fillets, and let rest for 2 minutes.

Prep vegetables

While the salmon cooks, rinse and spin the mixed greens dry. Slice the English cucumber lengthwise and cut into half-moons about 1/4-inch thick. Halve the cherry tomatoes. Thinly slice the radishes. Dice the avocado and thinly slice the red onion. Place all prepared vegetables in a large mixing bowl.

Add herbs and cheese

Add the chopped fresh dill and crumbled feta cheese to the bowl with the salad vegetables and toss gently to combine.

Make dressing

In a small jar or bowl combine extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning (add more lemon for brightness, a pinch more honey if too sharp).

Dress salad

Pour about three-quarters of the dressing over the prepared salad and toss gently to coat evenly. Reserve remaining dressing to drizzle over the plated salmon if desired.

Divide the dressed salad between two plates or arrange on a single platter. Place a salmon fillet on top of each portion of salad. Drizzle the reserved dressing lightly over the salmon and sprinkle toasted pine nuts or chopped walnuts over the salad for crunch. Garnish with lemon wedges alongside. Serve immediately while salmon is warm.