Pan Seared Salmon Recipe
white bean salad, heirloom tomatoes, cucumber, mint & lemon yogurt
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Ingredients
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For the Pan Seared Salmon
For the White Bean Salad
For the Lemon Yogurt
Method
For the Pan Seared Salmon
- 1
Prepare the Salmon
Season the salmon fillets with salt, black pepper, and lemon juice on both sides.
- 2
Sear the Salmon
Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until the salmon is cooked through. Remove from the skillet and set aside.
For the White Bean Salad
- 3
Prepare the Salad Ingredients
Rinse and drain the canned white beans. Chop the heirloom tomatoes and cucumber into bite-sized pieces. Finely chop the fresh mint leaves.
- 4
Mix the Salad
In a large bowl, combine the white beans, chopped tomatoes, cucumber, and mint. Drizzle with olive oil and red wine vinegar, then season with salt and black pepper. Toss gently to combine.
For the Lemon Yogurt
- 5
Prepare the Yogurt
In a small bowl, mix the plain Greek yogurt with lemon zest, lemon juice, and a pinch of salt. Stir until well combined.