Are you tired of bland, boring salads that leave you feeling unsatisfied? Get ready to elevate your home cooking game with this mouthwatering Crispy Pan Seared Salmon Salad that promises restaurant-level flavor in just 25 minutes! Imagine perfectly crispy salmon with a golden-brown crust, sitting atop a vibrant bed of fresh greens, drizzled with zesty lemon vinaigrette - this recipe is about to become your new culinary obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, sliced
- 1/4 cup lemon vinaigrette
Instructions
- Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat until oil shimmers and is hot but not smoking.
- Place salmon fillets skin-side down in the hot skillet, pressing gently to ensure even contact with the pan. Cook for 4-5 minutes without moving, allowing the skin to become crispy and golden brown.
- Carefully flip salmon and cook for an additional 2-3 minutes on the flesh side, or until internal temperature reaches 145°F and fish is cooked through but still moist.
- While salmon cooks, prepare the salad by combining mixed greens, halved cherry tomatoes, and sliced red onion in a large serving bowl.
- Remove salmon from skillet and let rest for 2 minutes to allow juices to redistribute.
- Place crispy salmon on top of prepared salad greens.
- Drizzle entire salad with lemon vinaigrette, ensuring even coating.
- Serve immediately while salmon is still warm and skin remains crispy.
Tips
- Pat the salmon fillets completely dry before seasoning - this is the secret to achieving that irresistible crispy skin.
- Use a non-stick skillet and ensure it's properly heated before adding the salmon to create a perfect golden crust.
- Don't move the salmon while it's cooking skin-side down - this allows the skin to become beautifully crisp and prevents sticking.
- Use a meat thermometer to check that the salmon reaches 145°F for perfectly cooked fish that's still moist and tender.
- Let the salmon rest for a few minutes after cooking to allow the juices to redistribute, ensuring maximum flavor and moisture.
- Choose fresh, high-quality salmon fillets for the best taste and texture.
- Serve immediately to maintain the crispiness of the salmon skin and the freshness of the salad.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 8g
Protein: 35g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 95mg
