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Pan-Fried Salmon Salad

Pan-Fried Salmon Salad
10 MINUTES
This delicious and healthy salad features tender, pan-fried salmon atop a bed of crisp mixed greens, paired with a tangy vinaigrette dressing that enhances the flavour of the fish. The salmon is pan-seared to perfection, resulting in a flaky, succulent texture that complements the crisp greens and juicy cherry tomatoes in the salad. This recipe is low in carbs and high in protein, making it a fantastic option for those following a ketogenic diet. Serve it as a light lunch or dinner, or as a refreshing appetizer for a summertime gathering.
Ingredients:
 
1.5 tbsp Olive Oil
 
1 pinch Salt
 
1 pinch Ground Black Pepper
 
100g Cherry Tomatoes
 
130g Salmon Fillet
 
1 pinch Dried Dill
 
1.5 tbsp Butter
 
30g (1.00 cup) Mixed Leaf Salad
Nutritional Information
656
Calories
5g
Carbs
59g
Fat
28g
Protein
Instructions:
1.

Season salmon fillet with dill, salt, and ground black pepper

2.

Melt butter in a pan over medium heat

Add salmon fillet and fry for 3-4 min on each side (cooking time depends on the thickness of salmon)

Test the fish for doneness by poking the thickest part with a chopstick or fork, the fish should flake

If not, fry for 1-2 min more, or until the fish just flakes

3.

Assemble mixed greens salad, halved cherry tomatoes, and salmon in a bowl

Drizzle with olive oil and gently toss to combine

Enjoy!