Pan-Seared Salmon Salad with Lemon-Olive Oil Vinaigrette

Quick Summary

This dish features a pan-seared salmon fillet served over a bed of mixed greens, cucumber, and cherry tomatoes, finished with a bright, citrus-forward olive oil dressing. It is a nutrient-dense meal prepared in under 30 minutes.

Ingredients

Method

1. 1. Season salmon fillets generously with salt and pepper on both sides.
2. 2. Heat olive oil in a non-stick pan over medium-high heat. Place salmon skin-side down. Cook for 4-5 minutes until crisp. Flip and cook for another 3 minutes until medium-rare to medium.
3. 3. Whisk olive oil and lemon juice in a small bowl until emulsified. Add a pinch of salt.
4. 4. Toss greens, tomatoes, and cucumbers with half the dressing. Divide among four plates.
5. 5. Top each salad with a warm salmon fillet and drizzle with the remaining dressing.

Nutrition Snapshot

Frequently Asked Questions

Can I use canned salmon?

Fresh fillets are ideal for the texture, but high-quality wild-caught canned salmon can be flaked over the greens for a faster, pantry-friendly version.

How do I keep the salmon from sticking?

Ensure the pan is hot before the fish hits the surface, and avoid moving the fillets until they release naturally from the pan.

Is this meal gluten-free?

Yes, this recipe is naturally gluten-free as written.