Salmon is packed with omega 3 fatty acids that serve double-duty for your body: They promote proper brain function and they’re great for your hair and skin. If you need another reason to try this healthy, delicious recipe – it only takes about 20 minutes to get on the table!
Tip: Sauté the salmon for 3 minutes on each side for medium-rare, or up to 5 minutes on each side for well done. Total cooking time will vary depending on thickness of the filets.
|Prep Time||10 minutes|
|Cook Time||10 minutes|
- 1 T. Extra virgin olive oil
- 4 6-oz Alaskan wild-caught salmon filets
- Salt and pepper, to taste
- 3 c. mixed salad greens
- 1 c. cherry or grape tomatoes, halved
- 1 medium English cucumber, peeled, cut in half and seeded
- 4-5 fresh dill sprigs, roughly chopped
- 1/4 c. fresh mint leaves, chopped
- 1/4 c. fresh basil leaves, chopped
- 1 T. Dijon mustard
- 2 T. Extra virgin olive oil
- 2 T. apple cider vinegar
- 1 fresh lemon, cut into wedges
- Preheat the olive oil in a non-stick pan over medium heat. Season the salmon with some salt and pepper on both sides and place skin-side down in the hot pan. Sear for 3 - 4 minutes before carefully flipping the filets. Cook for another 3-4 minutes before removing from heat.
- In the meantime, combine the mixed salad greens, tomatoes, cucumber, and fresh herbs in a large bowl and toss to combine. Set aside.
- To make the dressing, whisk the Dijon mustard, olive oil, and apple cider vinegar in a small glass bowl and season with salt and pepper, to taste. Pour dressing over the salad and toss to combine.
- To serve, season the salmon with a squeeze of fresh lemon juice and a few dill sprigs. Serve with herb salad and enjoy!
Nutritional info (per serving)*
Fat Total: 18.8g
Dietary Fiber: 2g
*Nutritional information is from HappyForks.com. For entertainment purposes only.