Crispy Salmon with Herb Salad
Delight your taste buds with this irresistibly flavorful Crispy Salmon with Herb Salad recipe, where perfectly seared salmon fillets with golden, crackling skin shine next to a vibrant, lemony herb salad. In just 25 minutes, you'll create a gourmet dish that combines the rich, buttery taste of salmon with the refreshing crunch of baby arugula, basil, parsley, and dill. The simple yet zesty dressing, made with fresh lemon juice, extra virgin olive oil, and a hint of honey, brings everything together in perfect harmony. Ideal for weeknight dinners or a light, elegant meal, this healthy and quick recipe is sure to impress. Pair it with your favorite white wine or sparkling water for a complete culinary experience.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on, 6 ounces each)
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 cups baby arugula
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 0.5 cup dill sprigs
- 1 whole lemon (zested and juiced)
- 2 tablespoons extra virgin olive oil (for salad dressing)
- 1 teaspoon honey
- 0.25 teaspoon salt (for salad dressing)
- 0.25 teaspoon ground black pepper (for salad dressing)
Instructions
Pat the salmon fillets dry with paper towels. Season the skin side with 1 teaspoon of salt and 0.5 teaspoons black pepper.
Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering.
Place the salmon fillets in the skillet, skin-side down, and press gently with a spatula to ensure full contact with the pan. Cook for 5-6 minutes without moving until the skin is golden brown and crispy.
Lightly season the flesh side of the salmon with the remaining salt and black pepper, then flip the fillets and cook for an additional 2-3 minutes, or until the salmon is just cooked through. Remove from the skillet and set aside.
In a large mixing bowl, combine the baby arugula, basil leaves, parsley leaves, and dill sprigs.
In a small bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, honey, 0.25 teaspoons salt, and 0.25 teaspoons black pepper to make the dressing.
Drizzle the dressing over the herb mixture and toss gently to coat.
Serve the salmon fillets hot, skin-side up, alongside the herb salad. Garnish with extra lemon zest, if desired.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 10.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 735 mg | 57% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
