Pan-Fried Salmon with Fresh Herb Salad and Lemon-Herb Vinaigrette

Pan-Fried Salmon with Fresh Herb Salad and Lemon-Herb Vinaigrette

Ingredients

For the Salmon:

  • 4 salmon fillets (about 6 oz each)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 lemon, sliced into wedges (for serving)
  • Fresh parsley, chopped (for garnish)

For the Salad:

  • 1 cup flat-leaf parsley leaves, torn and loosely packed
  • 1 cup fresh cilantro leaves, torn
  • 1/2 cup fresh mint leaves, torn
  • 1/2 cup fresh dill sprigs, roughly chopped
  • 2 cups arugula or mixed baby greens
  • 1 cup cooked farro
  • 1/4 cup toasted pine nuts or slivered almonds
  • 1/4 cup crumbled feta cheese (optional)
    (Feel free to add more veggies, such as cucumbers, sweet peppers, or roasted sweet potatoes for extra flavor.)

For the Lemon-Herb Vinaigrette:

  • 3 tbsp fresh lemon juice (about 1 large lemon)
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely minced or grated
  • 2 tbsp white wine vinegar or apple cider vinegar (for a milder flavor)
  • 1/4 cup extra-virgin olive oil
  • 1 tsp honey or maple syrup (to balance acidity)
  • Salt and pepper to taste

Instructions

  1. Cook the Salmon:

    • Pat salmon fillets dry and season generously with salt and pepper.
    • Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets skin-side down (if applicable) in the pan.
    • Cook for 4–5 minutes on one side until the skin is crispy and golden, then flip and cook for an additional 3–4 minutes, or until the salmon is cooked through.
    • Remove from heat and garnish with freshly chopped parsley and a squeeze of lemon juice. Set aside.

  2. Prepare the Salad:

    • In a large bowl, combine parsley, cilantro, mint, dill, and arugula. Toss gently to mix.

  3. Make the Lemon-Herb Vinaigrette:

    • In a small bowl or jar, whisk together lemon juice, lemon zest, vinegar, Dijon mustard, garlic, and honey or maple syrup. Gradually whisk in olive oil until emulsified. Season with salt and pepper to taste.

  4. Assemble the Dish:

    • Drizzle the vinaigrette over the herb salad and toss gently to coat. Sprinkle with toasted nuts, farro, and feta cheese (if using).

  5. Serve:

    • Plate the pan-fried salmon alongside or on top of the fresh herb salad. Add lemon wedges for squeezing over the salmon.
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