Adde To Any Salad Recipe

Prepare salmon

Pat the salmon dry with paper towels. Brush both sides with 1 tbs olive oil and rub with 1 tsp lemon juice, 1 tsp minced garlic, 1 tsp salt and 1 tsp black pepper. If using dill, sprinkle 1 tsp on the flesh side.

Heat pan

Heat a nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add a thin film of oil if the pan is dry.

Sear salmon

Place salmon skin-side down (if skin-on) and press gently to ensure even contact. Cook undisturbed for 3–4 minutes until the skin is crisp and the lower third of the filet is opaque.

Finish cooking

Flip salmon and cook 1.5–3 more minutes depending on thickness and desired doneness (salmon should reach about 125–130°F/51–54°C for medium). Remove from pan and rest 2 minutes.

Slice for salad

Cut filet into bite-sized strips or flake into large pieces for topping the salad. Squeeze a little lemon over the pieces if desired.

Season shrimp

Toss 6 oz peeled, deveined shrimp with 1 tsp olive oil, 0.5 tsp lemon zest, 0.5 tsp minced garlic, 0.25 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper until evenly coated.

Heat skillet

Warm a skillet over medium-high heat until hot, then add a small drizzle of oil if needed.

Cook shrimp

Add shrimp in a single layer and cook 1.5–2 minutes per side until they turn pink and opaque with a slight curl. Avoid overcooking to keep them tender.

Finish

Remove from heat, sprinkle with chopped parsley if using, and squeeze the lemon wedge over the shrimp.

Place prepared salmon pieces or cooked shrimp on top of the salad just before serving so they remain warm and the salad stays crisp.

Drizzle about 1 tsp olive oil over the protein and greens, add microgreens or herbs if desired, and serve with a lemon wedge on the side.

If adding to multiple salads, keep proteins warm in a low oven (about 200°F/95°C) for up to 10–15 minutes or refrigerate promptly if not serving immediately.