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Ingredients
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Salmon
Salad & Dressing
Method
Salmon
- 1
Prepare salmon
Pat the salmon fillets dry with paper towels. Season both sides evenly with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Let sit at room temperature for 5 minutes while you preheat the pan.
- 2
Heat pan
Place a nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and heat until shimmering but not smoking (about 30–45 seconds).
- 3
Sear salmon
Place the salmon fillets skin-side down in the hot pan. Press gently with a spatula for 10 seconds to ensure even contact. Cook undisturbed for 3–4 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.
- 4
Finish salmon
Flip the fillets and cook 1.5–2 minutes more for medium (internal temp ~125–130°F / 52–54°C). Cook a touch longer for well done. Remove salmon to a plate and let rest 3 minutes. Squeeze 1/2 lemon over the fillets just before serving.
Salad & Dressing
- 5
Make the dressing
In a small bowl or jar combine 2 tablespoons lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk or shake until emulsified and smooth. Taste and adjust salt or lemon as needed.
- 6
Prepare vegetables
In a large bowl add 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 sliced cucumber, 2 tablespoons thinly sliced red onion, and 1 teaspoon chopped fresh dill or parsley. Toss gently to combine.
- 7
Dress the salad
Pour the dressing over the salad mixture and toss lightly to coat evenly. Start with half the dressing, toss, and add more if needed to avoid overdressing.
- 8
Assemble and serve
Divide the dressed salad between two plates. Top each portion with one rested salmon fillet. Finish with an additional squeeze of lemon if desired and a small sprinkle of chopped dill or parsley. Serve immediately.
