Pan Seared Salmon Fattoush Recipe

Preheat the oven to 400°F (205°C). Split each pita into single layers if they are pocketed, or leave whole if flat.

Brush both sides lightly with 1 tablespoon olive oil and sprinkle with 1/4 tsp salt. Cut into bite-sized strips or triangles if desired.

Arrange pita pieces in a single layer on a baking sheet and bake for 8–12 minutes, turning once, until golden-brown and crisp. Remove and let cool. Alternatively, toast in a skillet over medium heat for 4–6 minutes, turning, until crisp.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon sumac, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Whisk vigorously or shake in a jar until emulsified. Taste and adjust salt, lemon, or sumac to preference. Set aside to allow flavors to meld while you prepare the rest.

Prepare the vegetables: core and chop the tomatoes into bite-sized pieces (about 2 cups), peel (if desired), seed and dice the cucumber (1 cup), chop romaine into roughly 1–2 inch pieces (3 cups), thinly slice 4 radishes (optional), and thinly slice 2 green onions.

In a large bowl combine tomatoes, cucumber, lettuce, radishes (if using), chopped parsley (1 cup) and chopped mint (1/4 cup). Toss gently to mix.

Add about 3/4 of the prepared sumac vinaigrette to the salad and toss gently until everything is evenly coated. Reserve the remaining vinaigrette for the salmon or for guests to add more to taste.

Pat the salmon fillets dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat.

Place salmon fillets skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to ensure even contact. Cook undisturbed 4–6 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Flip the fillets and cook an additional 1–2 minutes for medium doneness (adjust time for thickness), or until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Remove from heat and let rest 2 minutes.

Optionally spoon 1–2 teaspoons of the reserved vinaigrette over each fillet or serve vinaigrette on the side. Serve with lemon wedges.

Divide the dressed fattoush among 2 plates or shallow bowls.

Top each salad with a crispy pita handful (break into pieces as desired) and place a hot pan-seared salmon fillet on top or alongside.

Garnish with extra sumac (a light dusting, about 1/4 tsp per plate), additional parsley or mint if desired, and a lemon wedge. Serve immediately so the pita stays crisp.