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Natural Awakenings Twin Cities

Lemon and Dill Salmon with Herb Salad

Salmon is packed with omega 3 fatty acids that serve double-duty for your body: They promote proper brain function and they’re great for your hair and skin. If you need another reason to try this healthy, delicious recipe - it only takes about 20 minutes to get on the table!

Tip: Sauté the salmon for 3 minutes on each side for medium-rare, or up to 5 minutes on each side for well done. Total cooking time will vary depending on the thickness of the filets.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

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 of fresh dill

Directions

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!

Nutritional info (per serving)*

Calories: 350
Fat Total: 18.8g
Carbohydrates: 6g
Protein: 38g
Dietary Fiber: 2g

Read the full September 2021 Magazine