Ingredients
For the salmon:
- 2 salmon steaks about 1-inch thick
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
For the salad:
- 2 cups chopped iceberg lettuce
- 1 small cucumber thinly sliced
- ½ yellow bell pepper diced
- ½ red bell pepper diced
- 2 green onions sliced
- 1 –2 tablespoons olive oil for dressing
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the salad: In a large bowl, combine lettuce, cucumber, diced peppers, and green onions. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently. Set aside.
- Season the salmon: Pat the salmon steaks dry with paper towels. Season both sides with salt and pepper.
- Heat the skillet: Add olive oil to a large skillet and heat over medium-high until shimmering.
- Sear the salmon: Place the salmon steaks in the skillet and cook for 3–4 minutes per side, until golden brown on the outside and just cooked through.
- Serve: Plate the salmon with a generous portion of the fresh salad and serve immediately.
Notes
- Let salmon cook undisturbed on the first side to develop a golden crust, it will release from the pan when ready to flip!
- Fresh herbs like dill, parsley, or basil add brightness to the salad.
- Salad vegetables can be swapped based on your preference, cherry tomatoes, radishes, or carrots work well.