Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
528 kcal
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Course
Main Course
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Cuisine
American
Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad
Description
Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad begins with making a smooth vinaigrette by blending peeled cucumber, olive oil, white wine vinegar, fresh dill, Dijon mustard, honey, and salt. The salad of baby spinach, zucchini slices, cucumber halves, and thinly sliced radishes is tossed lightly.
The salmon fillets are cooked skin-side down in avocado oil over medium-high heat until the skin crisps, about 4-5 minutes, then flipped to finish cooking briefly. The crispy skin contrasts with the tender fish inside.
Plated by layering the salad beneath the salmon, the vinaigrette is drizzled on top and garnished with fresh dill. This meal offers a combination of warm, rich salmon and refreshing, crisp vegetables, suitable for a light main course emphasizing clean flavors and textures.
Ingredients
For The Salmon Salad
- 4 salmon with skin on, fillets
- 3 cups baby spinach
- 4 zucchini sliced lengthwise, small
- 1 cucumber peeled, sliced, and halved, large
- 4 radish thinly sliced
- 2 tablespoon avocado oil
- dill for garnishing
- salt to taste
- black pepper to taste
Cucumber Dill Vinaigrette
- 1/3 cup olive oil
- 1 cucumber peeled and sliced, small
- 3 tablespoon white wine vinegar
- 2 tablespoon dill chopped, fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
Instructions
- Make the vinaigrette by combining all ingredients in a food processor or blender. Pulse until smooth. Set aside.
- Make the salad by tossing the spinach, zucchini, cucumber and radishes together in a bowl. Set aside.
- Add the avocado oil to a large, non-stick sauté pan on medium-high heat. Place the salmon skin side down and cook for 4-5 minutes. Leave the pan uncovered, but use a splatter guard to protect from hot oil splatters. Flip the salmon and cook for an additional minute.
- Divide your salad mix between the plates and top with a piece of salmon. Sprinkle with salt and pepper. Garnish with dill and drizzle the cucumber dill vinaigrette on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 12g | 4% |
| Protein | 38g | 76% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 94mg | 31% |
| Sodium | 419mg | 17% |
| Potassium | 1683mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2693IU | 54% |
| Vitamin C | 47mg | 52% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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