Lemon and Dill Skillet Salmon with Herb Salad
Pan-seared salmon with golden, crispy skin, topped with fresh dill and a squeeze of lemon — served alongside a herb salad tossed in a light Dijon vinaigrette. Elegant enough for guests, easy enough for a weeknight.
Ingredients
- 1 T. extra virgin olive oil
- 4 6-oz. Alaskan wild-caught salmon filets
- salt and pepper to taste
- 1 lemon sliced
- 2 sprigs fresh dill plucked or chopped
For the salad
- 3 c. mixed salad greens
- 1 c. cherry or grape tomatoes
- 1 medium English cucumber
- 4-5 fresh dill sprigs plucked
- ¼ c. fresh mint leaves plucked and roughly chopped
- ¼ c. fresh basil leaves plucked and roughly chopped
- 1 T. Dijon mustard
- 2 T. extra-virgin olive oil
- 2 T. apple cider vinegar
- 1 fresh lemon
Instructions
- First, prepare the salad. Wash the salad greens and dry thoroughly. Cut the tomatoes in half. Peel cucumber and remove seeds then cut into cubes. Pluck or chop 4-5 dill sprigs roughly.
- Combine mixed greens, tomatoes, cucumbers, and fresh dill in large glass bowl. Toss to combine thoroughly and set aside.
- In a small bowl, whisk together 1 T of Dijon mustard, 2 T olive oil, and 2 T apple cider vinegar. Juice one lemon and add juice to bowl. Season with salt and pepper. Add dill, mint and basil. Pour prepared dressing onto salad and toss to coat. Place the salad in the fridge to chill.
- Slice your remaining lemon into wedges and set aside.
- Preheat skillet to medium-high heat. When skillet is hot, place 1 T if olive oil into skillet and allow to heat for 1 minute.
- Pat salmon fillets dry and season with salt and pepper on both sides.
- When the oil starts to smoke slightly, place salmon fillets skin side down on hot surface. Sear for 3-4 minutes.
- After 3-4 minutes, flip the fillet and cook the other side for 1-2 minutes only.
- Remove the salmon from the heat and place fresh sprigs of dill on top.
- Serve with herb salad and a wedge of lemon. Enjoy!
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