Ingredients (2 servings, 30 minutes):
For the salmon:
- 2 salmon fillets (6-8 ounces each), skin-on
- Salt and black pepper to taste
- 2 tablespoons extra virgin olive oil
For the salad:
- 6 cups mixed salad greens (such as baby spinach, arugula, and/or mesclun mix)
- 1/4 cup toasted almonds or walnuts (optional)
For the honey lemon vinaigrette dressing:
- 1/4 cup extra virgin olive oil
- 1 fresh lemon juice
- 1 1/2 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon sesame seed
- Salt and black pepper to taste
Instructions:
Prepare the salmon:
- Pat the salmon fillets dry with paper towels.
- Season both sides of the salmon fillets with salt, pepper, and a little bit of olive oil.
- In a large skillet over medium-high heat for about 3 minutes.
- Once the skillet is hot, add the salmon fillets skin-side up.
- Cook the salmon for about 3 minutes on each side or until desired doneness. The salmon should be golden brown on the outside and opaque throughout.
- Once cooked, remove the salmon from the skillet and set aside.
Prepare the salad:
- In a large mixing bowl, combine the mixed salad greens.
Prepare the honey lemon vinaigrette dressing:
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, Dijon mustard, sesame seed, salt, and pepper until well combined.
Assemble the salad:
- Divide the salad mixture evenly among serving plates.
- Place the pan-seared salmon fillets on top of the salads.
- Drizzle the honey lemon vinaigrette dressing over the salads.
- Sprinkle with toasted almonds or walnuts if desired.
- Serve immediately and enjoy your pan-seared salmon salad with honey lemon vinaigrette dressing!
Disclosure:
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