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.
Servings: 2 people
Ingredients
- 1 pound fresh skin-on salmon, cut into individual servings
- 1 large carrot, shaved
- 1 head bibb lettuce
- 1/3 cup sliced English cucumbers
- avocado oil
- salt and pepper
Creamy Herb Dressing
- 1/4 cup mayonnaise
- 1 cup fresh basil leaves, loosely packed
- 1/2 cup fresh Italian parsley leaves, loosely packed
- 1 tablespoon distilled white vinegar
- 1/2 garlic clove,
- 1/4 cup avocado oil or other light oil
Instructions
- 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.
Notes
- 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.
Nutrition
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
