Pan-Seared Salmon with Tangy Citrus and Herb Salsa Verde

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.

Crisp-skinned salmon fillets paired with a zesty salsa verde bursting with fresh herbs and citrus for a bright seafood entrée. This Mediterranean-inspired seafood recipe, ready in about 20 minutes, pairs salmon fillets, olive oil, salt 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: 10 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden; flip and cook for another 2-3 minutes until cooked through.
  3. Step 3: In a small bowl, whisk together 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp chopped capers, 1 tsp lemon zest, 2 tbsp lemon juice, 2 tbsp orange juice, 1 minced small garlic clove, and 3 tbsp extra virgin olive oil until combined.
  4. Step 4: Spoon the citrus herb salsa verde generously over the cooked salmon fillets and serve immediately.

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