Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette
Elevate your dinner table with this Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette—an effortless yet elegant meal bursting with fresh, vibrant flavors. Perfectly seared salmon fillets, seasoned with lemon zest and fresh herbs, are paired with tender wilted greens for a wholesome, nutrient-packed base. The dish is brought to life with a zesty herb vinaigrette made from fresh dill, chives, and white wine vinegar, adding a bright, tangy finish. Ready in just 35 minutes, this recipe is ideal for busy weeknights or intimate gatherings. Serve it with a crisp side salad or roasted vegetables for a restaurant-quality experience at home that’s both healthy and satisfying.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets (skin-on if preferred)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme leaves
- 6 cups Baby spinach or mixed greens
- 2 cloves Garlic cloves (minced)
- 1 medium Shallots (finely chopped)
- 2 tablespoons White wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 2 tablespoons Fresh chives (chopped)
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Butter
Instructions
Pat the salmon fillets dry with paper towels. Season both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the lemon zest. Let rest at room temperature while preparing other ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side down if the skin is on. Sear for 4-5 minutes until the skin is crispy and golden.
Flip the fillets and cook for an additional 2-4 minutes, depending on your preferred level of doneness. Remove the salmon from the skillet and tent with aluminum foil to keep warm.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil. Add the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and softened.
Add the baby spinach or mixed greens to the skillet. Toss gently and cook for 2-3 minutes, just until wilted. Remove from heat and set aside.
To prepare the herb vinaigrette, whisk together the white wine vinegar, Dijon mustard, honey, lemon juice, 1 tablespoon of olive oil, fresh chives, dill, and thyme in a small bowl. Adjust the seasoning with salt and pepper to taste.
Plate the sautéed greens as a bed for the salmon. Place each fillet on top of the greens.
Drizzle the salmon and greens with the prepared herb vinaigrette. Garnish with fresh parsley and additional dill if desired.
Serve immediately and enjoy this light, herbaceous dish!
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.2 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 328 mg | 25% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3396 mg | 72% | |
*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.
