Spanish · Lunch
Salmon Salad with Citrus Dressing
Pan-seared salmon fillet rests on a bed of arugula, watercress, shaved fennel, and orange segments, dressed with an olive oil and citrus vinaigrette sharpened with sherry vinegar and a touch of honey. Finished with toasted almonds and shallot rings, this plate balances rich fish against acidic, peppery greens.
$8
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.2gProtein
28.9gFat
20.1gCarbs
13.1gSugar
5.3gFiber
295mgSodium
98mgChol
4.8gSat Fat
1180mgPotassium
140mgCalcium
2.6mgIron
4.9mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
mediterranean
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat salmon dry with paper towel and season with salt and pepper. Shave fennel, segment orange over a bowl to catch juice, and toast almonds in a dry pan over medium heat for 2 minutes until golden.
2
Whisk
In a small bowl, whisk reserved orange juice, sherry vinegar, honey, and 1 tablespoon olive oil until emulsified.
3
Sear
Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Lay salmon skin-side down and sear 4 minutes until skin crisps and releases easily, then flip and sear 2–3 minutes until opaque.
4
Plate
Toss arugula, watercress, fennel, orange segments, and sliced shallot with half the dressing. Mound on a plate, set salmon on top skin-side up, drizzle with remaining dressing, and scatter almonds over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin on
- 2 cup40g arugula
- 1 cup20g watercress
- 11 small fennel bulb (140g)
- 11 orange (150g)
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp60ml olive oil, divided
- 2 tsp2 tsp honey
- 4 tbsp28g sliced almonds
- 11 small shallot (40g)
- salt, to taste
- black pepper, to taste
