Lime Infused Atlantic Salmon with Asian Salad
Elevate your weeknight dinners with this Lime Infused Atlantic Salmon served alongside a vibrant Asian salad—a perfect blend of freshness and flavor. Succulent salmon fillets are marinated in a tangy-sweet mixture of lime, soy sauce, honey, and garlic, then seared to perfection, creating a lightly caramelized crust. Complementing the citrus-kissed fish is a crisp, colorful salad made with a mix of greens, shredded carrots, red cabbage, and fresh cucumber, all tossed in a sesame oil and rice vinegar dressing and finished with a sprinkling of toasted sesame seeds. Ready in just 35 minutes, this dish is as quick as it is nutritious, offering a wholesome and satisfying meal that's perfect for busy weeknights or elegant entertaining.
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Recipe Information
Ingredients
- 4 pieces (approximately 6 oz each) Atlantic salmon fillets, skin on
- 4 tablespoons Lime juice, freshly squeezed
- 2 teaspoons Lime zest
- 2 tablespoons Soy sauce, low-sodium
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 4 cups Mixed greens (spinach, arugula, kale, etc.)
- 1 cup Shredded carrots
- 1 cup Red cabbage, thinly sliced
- 1 medium Cucumber, thinly sliced
- 1 handful Cilantro, chopped
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame seeds
Instructions
In a small bowl, whisk together lime juice, lime zest, soy sauce, honey, minced garlic, and 1 tablespoon of olive oil to create a marinade.
Place the salmon fillets in a resealable plastic bag or shallow dish. Pour the marinade over the fillets, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes but no longer than 2 hours.
Preheat the oven to 375°F (190°C) or set a grill to medium-high heat.
Heat 1 tablespoon of olive oil in a large oven-safe skillet or grill pan over medium heat. Remove the salmon from the marinade and pat dry with paper towels. Reserve the marinade.
Place the salmon fillets skin-side down in the pan and sear for 2-3 minutes, until a golden crust forms. Flip the fillets carefully and sear for an additional 2-3 minutes.
If using a skillet, transfer it to the oven to finish cooking for another 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. If grilling, cook for the same amount of time over indirect heat, flipping once.
While the salmon cooks, prepare the salad. In a large bowl, combine mixed greens, shredded carrots, red cabbage, cucumber slices, and chopped cilantro.
In a small bowl, whisk together sesame oil, rice vinegar, and a pinch of salt to make the dressing.
Drizzle the dressing over the salad and toss to coat. Sprinkle toasted sesame seeds on top for added crunch.
Serve each salmon fillet alongside a portion of the Asian salad. Optionally, garnish with additional lime wedges or cilantro for extra brightness.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1083 mg | 23% | |
*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.
