This pan-seared salmon salad is easy to make for a quick and healthy meal. Fresh bibb lettuce is topped with simple crispy salmon and paired with a creamy basil dressing.
How to Sear Salmon
To me, there’s nothing better than a great crispy layer on a salmon filet. That little crunch when you bite into it, but soft on the inside just hits the spot for me. I feel like you’re either a grilled salmon person or a pan-seared person and I’m definitely pan-seared.
However, getting that brown crust can be extremely difficult. I have some days it just doesn’t work out for me, but 99% of the time, this method works well.
- Take the salmon out of the fridge for at least 10 minutes, but the more room temperature, the better.
- Pat salmon completely dry before you begin.
- Heat oven safe pan over medium high heat for a few minutes until hot, but not smoking
- Season salmon with salt and pepper and brush with olive oil, then immediately put into the pan, skin side up.
- Sear, untouched, for 4 minutes. The only reason you should touch it is to gently pat the sides if they curl up. They should relax after a good pat-down.
- Salmon will release easily from the pan when it’s nice and brown
- Flip and transfer to the oven at 425 degrees, baking for about 8 minutes.
- Let it rest, covered, until it cools a little bit, about 3-4 minutes
The most important item being not touching it once it first hits the pan!
Sauces for Salmon Dinners
I love doing pan-seared salmon for an easy weeknight dinner and just pair it with different sauces for dipping along with a roasted vegetable or a salad like this. A few sauces I love with it are below and most are also paleo and Whole30 friendly if you’re looking for healthy dairy free and gluten free sauces.
For sides I would recommend brown rice or roasted potatoes, roasted broccolini, green beans, or a simple salad.
Pan Seared Salmon Salad
This recipe was really just a collection of things I was trying to use up in my fridge. I actually made my creamy basil dressing just for this recipe! I thought it would pair wonderfully with the crispy salmon, bibb lettuce, crisp cucumbers, and shaved carrots. It really is the perfect summer salad….and it’s ready in just 20 minutes!
To shave the carrots, just use a vegetable peeler to make thin, curled slices.
Other Salad Recipes
Pear Arugula Salad
Tomato-Free Caprese Salad
Peach and Strawberry Burrata Salad
Pasta Salad
Roasted Cauliflower and Kale Salad
This healthy salad is perfect for weeknight dinners or a nice lunch. Paired with creamy basil dressing (or any of the sauces in the post), it's a wonderful gluten and dairy free recipe.
- 1 pound fresh salmon, cut into individual servings
- 1 large carrot
- 1 head bibb lettuce
- 1/3 cup sliced English cucumbers
- olive oil
- salt and pepper
- 1/4 cup creamy basil dressing
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Take the salmon out of the fridge for at least 10 minutes, but the more room temperature, the better. Preheat oven to 425 degrees F. Pat salmon completely dry. Heat oven safe pan over medium high heat for a few minutes until hot, but not smoking.
-
Season salmon with salt and pepper and brush with olive oil, then immediately put into the pan, skin side up. Sear, untouched, for 4 minutes. The only reason you should touch it is to gently pat the sides if they curl up. They should relax after a good pat-down. Salmon will release easily from the pan when it’s nice and brown.
-
Flip and transfer to the oven at 425 degrees, baking for about 8 minutes. Let it rest, covered with foil, until it cools a little bit, about 4 minutes
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Meanwhile use a vegetable peeler to shred carrots and arrange bibb lettuce on a plate. Add sliced cucumbers. Place the cooled salmon on top of the lettuce and add the creamy basil dressing.
- This recipe can really serve 2-3 depending on how big you'd like your salmon portions to be. This serves 2 if you have one really hungry husband!
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