Pan-Seared Salmon with Asparagus and Pea Salad

Perfectly seared salmon served with a vibrant side of asparagus and peas tossed in a lemon-dill vinaigrette.

Cuisine: American

Category: Seafood

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 4 (6 oz each, 170g each) Salmon fillets
• 12 oz (340g) Asparagus
• 1 cup (150g) Peas
• 3 tbsp (45ml) Olive oil
• 1 tsp Lemon zest
• 2 tbsp (30ml) Lemon juice
• 2 tsp Dijon mustard
• 2 tbsp (10g) Fresh dill
• to taste Salt
• to taste Pepper
• 4 cups (120g) Mixed greens
• 1 cup (150g) Cherry tomatoes

Instructions

1. Step 1: Pat salmon fillets dry and season with salt and pepper. In a small bowl, mix 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tbsp fresh dill. Brush mixture over salmon and let sit for 5 minutes.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp, then flip and cook for 3-4 minutes until cooked through.
3. Step 3: In a medium bowl, combine 12 oz asparagus, 1 cup peas, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp fresh dill, salt, and pepper. Toss to coat and let sit for 5 minutes.
4. Step 4: In a separate bowl, combine 4 cups mixed greens, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion. Toss with a drizzle of olive oil and a pinch of salt.
5. Step 5: Serve salmon with the asparagus and pea mixture and a side of mixed green salad.