Lemon and Dill Salmon with Herb Salad
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1T. Extra virgin olive oil
- 46-oz Alaskan wild-caught salmon filets
- Salt and pepper, to taste
- 3c. mixed salad greens
- 1c. cherry or grape tomatoes, halved
- 1 medium English cucumber, peeled, cut in half and seeded
- 4-5 fresh dill sprigs, roughly chopped
- 1/4c. fresh mint leaves, chopped
- 1/4c. fresh basil leaves, chopped
- 1T. Dijon mustard
- 2T. Extra virgin olive oil
- 2T. apple cider vinegar
- 1 fresh lemon, cut into wedges
For garnish
Instructions
- 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!
Recipe Notes
Nutritional info (per serving)*
Calories: 350
Fat Total: 18.8g
Carbohydrates: 6g
Protein: 38g
Dietary Fiber: 2g
*Nutritional information is from HappyForks.com. For entertainment purposes only.