Recently, someone asked me how restaurants always get that crispy skin on salmon. I know many of the community members here might be wondering the same so I filmed one of my favorite recipes for you. My Herbed Salmon with a Light & Fresh salad is the perfect recipe for a warm summer night. The parsley, dill, and lemon sauce is to die for and just so easy. Plus, the salad underneath makes for such a balanced and delicious meal. Even for those of you who might not be skilled in the kitchen, this recipe is definitely a must-make! Enjoy.
Prepare the salmon by generously seasoning both sides of the salmon filet with salt and pepper.
Heat olive oil in a nonstick pan over medium high heat.
Add filets skin side down and cook it mostly on this side (about 8 minutes) You’ll know it’s almost finished when it reaches an internal temperature of 145F. In the last 10-20 seconds of cooking, flip the salmon over and quickly sear the other side.
While the salmon cooks, prepare the sauce. Finely mince the dill and parsley and add it to a small bowl with the lemon juice and olive oil. Season with salt and pepper.
Once the salmon finishes, plate. Add salad greens of your choice, the quinoa, peas, and sprouts to a large bowl. Top with the salmon and drizzle on the dressing.