This healthy seared salmon salad is perfect for weeknight dinners or a nice lunch. Paired with creamy basil dressing, it's a wonderful gluten and dairy-free recipe.
Skin on Salmon | Carrots Bibb Lettuce | Cucumbers Avocado Oil | Mayonnaise | Basil Parsley | Vinegar | Garlic
Combine mayo, basil, parsley, vinegar and garlic in a food processor and pulse till chopped. Slowly drizzle in the oil as your processor is running until totally smooth. Add salt and pepper to taste and chill for about 30 minutes, if possible.
Take the salmon out of the fridge before you intend to cook. Pat dry on both sides, season with salt and pepper and brush with avocado oil. Heat pan for a few minutes until hot, but not smoking.
Then place in the pan, skin side up. Sear, untouched, for 4 minutes. Only gently pat the sides if they curl up. Salmon will release easily from the pan when it’s nice and brown. Flip and transfer to oven, bake for about 8 minutes.
ENJOY!
Let fish rest, covered with foil, until it cools. Arrange bibb lettuce and cucumbers. Place the salmon on top and add the dressing.
Delicious and paired great with the dressing!
Pam