Pan Seared Lemon Pepper Salmon
A delicious and light lemon pepper salmon that is ready in a matter of minutes!
Servings: 2 Servings
Ingredients
- 2 (6-ounce) salmon filets
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons lemon juice
- coarse ground pepper
- 2 lemons
Simple salad:
- 3 cups baby arugula/ spinach greens
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon red wine vinegar
Instructions
- Heat a medium non-stick skillet over medium heat. Mix the olive oil and lemon juice in a bowl.
- Season the salmon fillets with pepper and coat each side with the oil and lemon juice. Let them rest in the bowl until the pan is preheated.
- Place salmon fillets in the pan skin side down. Cover the top and let them cook for 4-5 minutes until cooked throughout. For a pan-seared crust once they are finished, flip them over for a few seconds to brown the top.
- In a large bowl toss together the arugula, tomatoes, onion, salt, pepper, olive oil, and vinegar.
- Sprinkle the fish with fresh lemon and serve over the simple salad.
Nutrition
Calories: 456kcal | Carbohydrates: 16g | Protein: 37g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 118mg | Potassium: 1344mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4470IU | Vitamin C: 84mg | Calcium: 93mg | Iron: 3mg
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