Seared Fresh Salmon Salad Recipe
Lemon, capers, pomegranate, olives, onions, tomatoes and grilled pita GF on request
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Ingredients
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BREAKFAST FAVORITES
Method
BREAKFAST FAVORITES
- 1
Season salmon
Pat the salmon fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Brush or drizzle with lemon juice and sprinkle with lemon zest to infuse a bright citrus note. Let rest for 5 minutes while you prep the pan.
- 2
Sear salmon
Heat 1 tablespoon olive oil in a skillet over medium-high heat. When shimmering, add salmon fillets and sear for about 3-4 minutes per side, until the fish is opaque and just cooked through. Remove from heat and let rest 3-4 minutes.
- 3
Prepare salad greens and toppings
In a large bowl, combine mixed greens or arugula, thinly sliced red onion, halved cherry tomatoes, capers, olives, and pomegranate arils. Drizzle with the remaining lemon juice and 1-2 tablespoons olive oil. Toss gently to coat without bruising the greens. Taste and adjust salt if needed.
- 4
Toast pita (GF option)
If using pita, grill or toast until lightly crisp, then cut into triangles. If not using pita, skip this step.
- 5
Assemble and serve
To plate, divide the dressed greens onto two plates. Top each with a seared salmon fillet. Garnish with chopped parsley if using. Serve the grilled pita on the side (gluten-free option if requested).
