Super Easy Seared Salmon & Spring Salad

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Watch Chef Chris Wyatt blend zest and spice in this seared salmon and grilled veggie dish with a few secret ingredients.

Are you looking for a new twist on an old stand-by dinner favorite while getting a heart-healthy dose of omega-3s? Look no further: Salmon recipes don’t get any easier than this. With this mouth watering recipe totaling in at just less than 350 calories, done in nearly 30 minutes, you’re going to want to make it your next meal.

Added perk: Eating fish, such as salmon, twice a week has been found to lower the risk of heart attack and stroke over fish oil supplements.

Super Easy Seared Salmon & Spring Salad
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Ingredients
  • 6 ounce salmon
  • 1 cup loose spring mix
  • 1 ounce grilled red onion
  • 1 ounce grilled zucchini
  • 1 ounce grilled yellow squash
  • 1 ounce grilled red pepper
  • 4 each cherry or grape tomatoes
  • 1 medium lemon halved
  • 2 tsp olive oil separated
  • 1 pinch crushed red pepper flakes
  • 1 pinch salt and pepper
  • Nonstick oil spray like Pam or an olive oil spray
Instructions
  1. Spray sliced vegetable with a small amount of nonstick spray.
  2. Grill vegetables for 2 to 4 minutes per side, remove from grill and refrigerate.
  3. Lightly season one side of salmon with salt and pepper.
  4. Heat a nonstick, oven ready pan over medium-high heat. Add 1 teaspoon olive oil to the hot pan.
  5. Gently put salmon in pan, seasoned side down.
  6. Sear salmon for 2 to 4 minutes for desired color.
  7. Flip salmon and place pan into oven at 350 degrees for 6 to 8 minutes.
  8. While the salmon is in the oven, toss spring mix with 1 teaspoon Extra Virgin Olive Oil (EVOO), desired amount of fresh lemon juice and a pinch of crushed red pepper, salt and pepper.
  9. Place salad mixture on a plate, arrange grilled vegetables and tomatoes with the seared salmon and enjoy.
Recipe Notes

Wash all fruits and vegetables before preparing, including lemons.
Your nonstick pan needs to be hot before adding the oil.
To ensure fish is thoroughly cook, finish it in the oven.
If you like a little spice with your fish, use a sprinkle of crushed red pepper.

Search Recipes by Course or Cuisine!
Ingredients
  • 6 ounce salmon
  • 1 cup loose spring mix
  • 1 ounce grilled red onion
  • 1 ounce grilled zucchini
  • 1 ounce grilled yellow squash
  • 1 ounce grilled red pepper
  • 4 each cherry or grape tomatoes
  • 1 medium lemon halved
  • 2 tsp olive oil separated
  • 1 pinch crushed red pepper flakes
  • 1 pinch salt and pepper
  • Nonstick oil spray like Pam or an olive oil spray
Instructions
  1. Spray sliced vegetable with a small amount of nonstick spray.
  2. Grill vegetables for 2 to 4 minutes per side, remove from grill and refrigerate.
  3. Lightly season one side of salmon with salt and pepper.
  4. Heat a nonstick, oven ready pan over medium-high heat. Add 1 teaspoon olive oil to the hot pan.
  5. Gently put salmon in pan, seasoned side down.
  6. Sear salmon for 2 to 4 minutes for desired color.
  7. Flip salmon and place pan into oven at 350 degrees for 6 to 8 minutes.
  8. While the salmon is in the oven, toss spring mix with 1 teaspoon Extra Virgin Olive Oil (EVOO), desired amount of fresh lemon juice and a pinch of crushed red pepper, salt and pepper.
  9. Place salad mixture on a plate, arrange grilled vegetables and tomatoes with the seared salmon and enjoy.
Recipe Notes

Wash all fruits and vegetables before preparing, including lemons.
Your nonstick pan needs to be hot before adding the oil.
To ensure fish is thoroughly cook, finish it in the oven.
If you like a little spice with your fish, use a sprinkle of crushed red pepper.

salmon
Chris Wyatt has been the Retail Manager at Renown since 2009. He oversees artisans market bistro, catering, Subway, and all snack bars throughout the Renown Health network.

 
 

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