Naturopath in Burnaby and Virtual Care Across BC | Dr. Mélanie DesChâtelets, ND

By

Lemon and Dill Salmon with Herb Salad

 

 

Print

Lemon and Dill Salmon with Herb Salad

Course Salad
Cuisine Whole 30

Ingredients

1 T. extra virgin olive oil

  • 4 6- oz. Alaskan wild-caught salmon filets
  • Salt and pepper to taste
  • 3 c. mixed salad greens
  • 1 c. cherry or grape tomatoes halved
  • 1 medium English cucumber peeled, cut in half and seeded
  • 4-5 fresh dill sprigs roughly chopped
  • ¼ c. fresh mint leaves chopped
  • ¼ c. fresh basil leaves chopped
  • 1 T. Dijon mustard
  • 2 T. extra-virgin olive oil
  • 2 T. apple cider vinegar
  • 1 fresh lemon cut into wedges

For garnish:

  • 1 Fresh lemon cut into slices
  • 2 sprigs fresh dill

Instructions

Preheat the olive oil in a non-stick pan over medium heat. Season the salmon with some salt and pepper on both sides and place skin-side down in the hot pan. Sear for 3 - 4 minutes before carefully flipping the filets. Cook for another 3-4 minutes before removing from heat.

  1. In the meantime, combine the mixed salad greens, tomatoes, cucumber, and fresh herbs in a large bowl and toss to combine. Set aside.
  2. To make the dressing, whisk the Dijon mustard, olive oil, and apple cider vinegar in a small glass bowl and season with salt and pepper, to taste. Pour dressing over the salad and toss to combine.
  3. To serve, season the salmon with a squeeze of fresh lemon juice and a few dill sprigs. Serve with herb salad and enjoy!

Recipe Notes

Nutritional info (per serving)* Calories: 350 Fat Total: 18.8g Carbohydrates: 6g Protein: 38g Dietary Fiber: 2g *Nutritional information is from HappyForks.com. For entertainment purposes only.