Pan-Seared Salmon Salad with Lemon Dijon Vinaigrette
Pan-Seared Salmon is one of the quickest, healthiest meals you can serve your family! The fresh homemade vinaigrette brings tons of tangy, zesty flavor.
Course: Fish, Main Course
Keyword: 30-minute meal, keto, low carb, pan seared, salad, salmon
24oz.Salmon fillets4 - six-ounce fillets
salt and pepperfor seasoning
2tablespoons olive oil(for the pan)
1 teaspoon Dijon mustard
2tablespoons fresh parsleychopped
1/4teaspoonblack pepperfresh ground
Squeeze the lemon juice into a measuring cup. Add the dijon, parsley, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly. Set aside. This makes not quite 3/4 cup of vinaigrette.
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat.
Season the salmon with salt and pepper. Add the salmon skin-side down to the pan and cook 3-4 minutes. Turn the fillets over and cook another 3-4 minutes until they are no longer translucent but still moist in the center.
Place about 1 1/2 cups of spring salad mix and a few grape tomatoes on a plate, top it with a piece of salmon. Drizzle with the desired amount of dressing and serve.
We like our salmon to still be medium-rare in the middle. But if you don't, cook it another minute or so, but no longer. Overcooked salmon is no Bueno!