Pan Seared Lemon Pepper Salmon
A delicious and light lemon pepper salmon that is ready in a matter of minutes!
Ingredients
- 2 salmon filets 6 oz each, center cut
- 1 1/2 Tablespoons olive oil
- 1 1/2 Tablespoons lemon juice
- Coarse pepper I like to use lawry's seasoned pepper
- 2 lemons
Simple salad:
- 3 cups baby arugula/ spinach greens
- 1/2 cup cherry tomatoes halved
- 1/4 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 on medium heat. While it is heating, whisk together in a bowl olive oil and lemon juice. Sprinkle the salmon fillets with pepper and coat each side in the olive 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. I like the tops to also get the pan seared crust so once they are finished, I flip them over for a few seconds to brown the top.
- Sprinkle with fresh lemon and serve over the simple salad.
Nutrition
Calories: 456kcalCarbohydrates: 16gProtein: 37gFat: 29gSaturated Fat: 4gCholesterol: 94mgSodium: 118mgPotassium: 1344mgFiber: 5gSugar: 5gVitamin A: 4470IUVitamin C: 84mgCalcium: 93mgIron: 3mg