Seared Salmon Salad
Elevate your salad game with this vibrant Seared Salmon Salad, a perfect blend of fresh flavors and wholesome ingredients. Featuring crispy, golden-seared salmon fillets served atop a bed of mixed salad greens, juicy cherry tomatoes, cool cucumber slices, and tangy red onion, this dish is a feast for both the eyes and the palate. Creamy avocado, crumbled feta cheese, and a zesty homemade lemon-garlic vinaigrette bring layers of texture and flavor to every bite. Ready in just 25 minutes, this healthy and delicious recipe combines the art of perfectly pan-searing salmon with the freshness of a colorful salad, making it an ideal choice for a quick weekday dinner or lunch. Packed with omega-3s and vibrant vegetables, this gluten-free and protein-rich dish is sure to become a favorite. Serve it as a refreshing standalone meal or pair it with crusty bread for a satisfying experience!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets, skin-on
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 8 cups Mixed salad greens
- 2 cups Cherry tomatoes, halved
- 1 Cucumber, thinly sliced
- 0.5 Red onion, thinly sliced
- 2 Avocado, sliced
- 0.5 cup Feta cheese, crumbled
- 3 tablespoons Lemon juice
- 1 tablespoon White wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic, minced
Instructions
Start by preparing the vinaigrette. In a small bowl or jar, whisk together lemon juice, white wine vinegar, Dijon mustard, honey, and minced garlic. Slowly drizzle in 2 tablespoons of olive oil while whisking to emulsify. Add a pinch of salt and pepper to taste. Set aside.
Season both sides of the salmon fillets with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
Once the oil is hot, place the salmon fillets skin-side down in the skillet. Sear for 4-5 minutes, pressing down gently with a spatula to ensure good contact with the pan.
Flip the salmon fillets and cook on the other side for an additional 3-4 minutes, or until the salmon reaches your desired level of doneness (125-130°F for medium). Remove from the pan and let rest for a few minutes.
In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and red onion. Toss gently to combine.
Divide the salad mixture evenly among four plates. Top each plate with slices of avocado and a sprinkle of crumbled feta cheese.
Place a seared salmon fillet on top of each salad plate.
Drizzle the prepared vinaigrette over the salads just before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.6 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 15.9 mcg | 79% | |
| Calcium | 148 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1278 mg | 27% | |
*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.
