Lemon Pepper Fish with Garden Salad
Brighten up your dinner table with this zesty and wholesome Lemon Pepper Fish with Garden Salad! Featuring tender white fish fillets perfectly seared with a tangy blend of lemon pepper seasoning and a hint of garlic, this dish is simple yet packed with flavor. A drizzle of fresh lemon juice adds a citrusy kick that pairs beautifully with the crisp, refreshing garden salad—a medley of mixed greens, cherry tomatoes, crunchy cucumber, and vibrant red onion. Tossed with a light homemade dressing of olive oil, lemon juice, Dijon mustard, and honey, this salad complements the savory fish for a balanced, healthy meal. Ready in just 25 minutes, this quick and easy recipe is ideal for busy weeknights or a light, satisfying lunch. Perfect for seafood lovers, this dish combines simplicity, nutrition, and vibrant flavors in every bite!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as tilapia or cod)
- 2 teaspoons lemon pepper seasoning
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 0.25 cup red onion, thinly sliced
- 2 tablespoons olive oil (for salad dressing)
- 1 tablespoon lemon juice (for salad dressing)
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoons salt (for salad dressing)
- 0.25 teaspoons ground black pepper (for salad dressing)
Instructions
Preheat a large skillet over medium heat.
Pat the fish fillets dry with a paper towel and place them on a plate.
In a small bowl, mix the lemon pepper seasoning, garlic powder, salt, and ground black pepper.
Sprinkle the seasoning mixture evenly on both sides of the fish fillets.
Heat 2 tablespoons of olive oil in the skillet.
Add the fish fillets to the skillet and cook for 4-5 minutes on each side until they are golden brown and cooked through.
Drizzle the fish with 2 tablespoons of lemon juice just before removing them from the skillet, then set aside on a plate covered with foil to keep warm.
To prepare the garden salad, place the mixed greens, cherry tomatoes, cucumber slices, and red onion in a large salad bowl.
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, honey, Dijon mustard, salt, and ground black pepper to make the salad dressing.
Drizzle the dressing over the salad and toss to combine.
Serve the Lemon Pepper Fish alongside the garden salad for a complete meal.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 19.4 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 226 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3085 mg | 66% | |
*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.
