Pan-Roasted Salmon with Citrus and Herb Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant dish featuring pan-roasted salmon with a bright citrus and fresh herb salad that complements the rich fish. This mediterranean-inspired seafood (gluten free) ready in about 22 minutes pairs (5 oz each) salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat and pan-roast salmon skin-side down for 5-6 minutes until skin is crisp, then flip and cook an additional 3-4 minutes until salmon is opaque and flakes easily.
  2. Step 2: Meanwhile, in a large bowl, combine 4 cups mixed salad greens, 1 cup orange segments, 1/4 cup chopped fresh mint leaves, and 2 tbsp chopped fresh dill.
  3. Step 3: Whisk together 2 tbsp lemon juice, 1 tsp honey, and 3 tbsp extra virgin olive oil until emulsified. Drizzle dressing over salad and toss gently to coat.
  4. Step 4: Serve each salmon fillet atop a bed of the citrus herb salad, balancing rich fish with bright, fresh flavors.

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Frequently asked questions

How long does Pan-Roasted Salmon with Citrus and Herb Salad take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Salmon with Citrus and Herb Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (5 oz each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Roasted Salmon with Citrus and Herb Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Salmon with Citrus and Herb Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Roasted Salmon with Citrus and Herb Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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