In a small bowl, whisk together dressing ingredients until well combined. Set aside.
2
Season both sides of salmon filets with kosher salt and black pepper.
3
Heat 1/2 oil in a large nonstick pan over medium heat until shimmering. Once oil is hot, add salmon and cook 3 to 4 Minutes per side or until golden and cooked through (cook time can vary depending on thickness of salmon filet). Remove salmon to a plate and spoon 1 teaspoon of the dressing over each filet. Set aside to cool to room temperature.
4
Arrange salad ingredients in the salad bowl: romaine lettuce, sliced cucumber, sliced radishes, red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss to combine. Divide between 4 plates and top each plate with a salmon filet.
Ingredients
1lbSalmon, skinless, cut into 4 fillets
⅛tspBlack Pepper
Salt
½tbspLight Olive Oil, to saute
For the Lemon Dill Dressing:
3tbspLemon Juice from 2 medium lemons
3tbspExtra Virgin Olive Oil
1tspSalt
Black Pepper
2tbspFresh Dill, checked and chopped
For the Salad:
6cupsRomaine Lettuce, chopped (about 2 bags)
½English Cucumbers, sliced
6Radishes, thinly sliced
½Small Red Onion, (1/2 cup) thinly sliced
2Avocados, pitted, peeled and sliced
Directions
1
In a small bowl, whisk together dressing ingredients until well combined. Set aside.
2
Season both sides of salmon filets with kosher salt and black pepper.
3
Heat 1/2 oil in a large nonstick pan over medium heat until shimmering. Once oil is hot, add salmon and cook 3 to 4 Minutes per side or until golden and cooked through (cook time can vary depending on thickness of salmon filet). Remove salmon to a plate and spoon 1 teaspoon of the dressing over each filet. Set aside to cool to room temperature.
4
Arrange salad ingredients in the salad bowl: romaine lettuce, sliced cucumber, sliced radishes, red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss to combine. Divide between 4 plates and top each plate with a salmon filet.
