Prep time: 10 minutes
Cook time: 10 minutes
Serves: 5
Tip: Sauté the salmon for 3 minutes per side for medium-rare, or up to 5 minutes on each side for well done. Total cooking time will vary depending on thickness of the filets.
Ingredients
1 T. extra virgin olive oil
6 6-oz. Alaskan wild-caught salmon filets
Sea salt and black pepper, to taste
3 c. mixed salad greens
1 c. cherry tomatoes, halved
1 medium English cucumber, peeled, cut in half and seeded
4-5 fresh dill sprigs, roughly chopped
¼ c. fresh mint leaves, chopped
¼ c. fresh basil leaves, chopped
Dressing:
1 T. Dijon mustard
2 T. extra-virgin olive oil
2 T. apple cider vinegar
Sea salt and black pepper, to taste
For garnish:
1 large lemon, cut into wedges
2 sprigs fresh dill
Directions
- Heat the olive oil in a non-stick pan over medium-high heat. Season the salmon with some salt and pepper on both sides and place skin-side down in the hot pan. Sear for 3 – 4 minutes before carefully flipping the filets. Cook for another 3-4 minutes before removing from heat.
- In the meantime, combine the mixed salad greens, tomatoes, cucumber, and fresh herbs in a large bowl and toss to combine. Set aside.
- To make the dressing, whisk the Dijon mustard, olive oil, and apple cider vinegar in a small bowl and season with salt and black pepper, to taste. Pour dressing over the salad and toss to combine.
- To serve, season the salmon with a squeeze of fresh lemon juice and a few dill sprigs. Serve with herb salad and enjoy!
