Pan-Seared Salmon Salad with Lemon Dijon Vinaigrette

5 from 1 vote

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.

Prep Time5

Cook Time8

Total Time13

Course: Fish, Main Course

Cuisine: American

Keyword: 30-minute meal, keto, lemon, low carb, pan seared, salad, salmon, vinaigrette

Servings:

Calories: 513kcal

Author: Leigh Harris

Ingredients

24 oz. Salmon fillets 4 - six-ounce fillets
salt and pepper for seasoning
2 tablespoons olive oil (for the pan)
8 cups mixed greens
1 cup grape tomatoes optional

Lemon Vinaigrette

1/4 cup lemon juice fresh
1 teaspoon Dijon mustard
2 tablespoons fresh parsley chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper fresh ground
6 tablespoons olive oil

Instructions

Lemon Vinaigrette

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.

Salmon

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.

Notes

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!

Nutrition