Pan-Seared Lemon Ginger Salmon with Citrus Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, invigorating salmon dish featuring a zesty lemon-ginger glaze paired with a fresh citrus and fennel salad. This seafood recipe, ready in about 25 minutes, pairs salmon fillets, lemon juice, and fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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: 15 min Cook: 10 min Serves 4 International cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 3 tbsp freshly squeezed lemon juice, 1 tbsp grated fresh ginger, and 1 tbsp honey until combined. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Place the fillets skin-side down and sear for 4 minutes until edges are crispy.
  3. Step 3: Flip the salmon and brush the lemon-ginger glaze over the tops. Cook for another 3 minutes until salmon is cooked through but still moist.
  4. Step 4: Meanwhile, toss 1 small thinly sliced fennel bulb, 1 cup orange segments, and 2 cups arugula with 1 tbsp olive oil and a pinch of salt in a bowl for a fresh citrus salad.
  5. Step 5: Serve the glazed salmon atop the citrus fennel salad immediately for a stimulating and fresh meal.

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