Seared Salmon 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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dinner, Lunch, Salad
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Lactose, Low Salt
Servings: 2 people
Calories: 348kcal
- 1 pound fresh skin-on salmon, cut into individual servings
- 1 large carrot, shaved
- 1 head bibb lettuce
- ⅓ cup sliced English cucumbers
- avocado oil
- salt and pepper
Creamy Herb Dressing
- ¼ cup mayonnaise
- 1 cup fresh basil leaves, loosely packed
- ½ cup fresh Italian parsley leaves, loosely packed
- 1 tablespoon distilled white vinegar
- ½ garlic clove,
- ¼ cup avocado oil or other light oil
Combine the mayo, basil, parsley, vinegar, and garlic in a food processor and pulse till chopped, combined. If you have a top with an opening, slowly drizzle in the oil as your processor is running until totally smooth and a light green color. Add salt and pepper to taste and chill for about 30 minutes, if possible.
Take the salmon out of the fridge for at least 10 minutes before you intend to cook. Preheat oven to 425 degrees Fahrenheit. Pat salmon dry on both sides with a paper towel. 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 avocado 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
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 dressing.
- This recipe can serve 2-3 people depending on how big you'd like your salmon portions to be.
- This dressing is best when made in the food processor. If made with a blender, you need a blender that can go at a low speed and can slowly add the oil in on top. If blended, the mayo can break up and it turns more oily and chunky instead of smooth and creamy.
- This dressing will keep in the fridge for up to one week.
Calories: 348kcal | Carbohydrates: 5g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 125mg | Sodium: 125mg | Potassium: 1433mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7885IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 3mg