1medium English cucumberpeeled, cut in half and seeded
4-5fresh dill sprigsroughly chopped
¼c.fresh mint leaveschopped
¼c.fresh basil leaveschopped
1T.Dijon mustard
2T.extra-virgin olive oil
2T.apple cider vinegar
1fresh lemoncut into wedges
For garnish:
1Fresh lemoncut into slices
2sprigs 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.
In the meantime, combine the mixed salad greens, tomatoes, cucumber, and fresh herbs in a large bowl and toss to combine. Set aside.
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.
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.