Ruby’s Recipes: Pan Seared Salmon Salad 

As much as I love seafood, I could slick be a pescatarian if I didn’t love me a good porterhouse steak, bbq and tacos! I mean, really I just love to eat.

Ain’t no shame in my game. (flips hair)

Nonetheless, I try to balance my ogre (think pretty version of Fiona in Shrek) pregnancy appetite with healthy options. Salads are a course an easy healthy option but I feel like I ALWAYS eat chicken salads. From time to time, I like to switch it up and add salmon for a fresh, light and swankier taste. Recipe below!

Ingredients for Pan Seared Salmon:

Salmon filet

Lemon Pepper Seasoning

Olive Oil

Skillet

 

Salmon is a very delicate fish and you have to ensure to prepare it correctly or it’ll be tough instead of its intended light and flaky texture!

 

Instructions:

Season salmon with lemon pepper and black pepper by generously sprinkling on top.

Rub in seasoning with your fingers to evenly distribute and create an outer coating

Heat pan on medium – high (cast iron is my favorite) with just enough olive oil to cover the bottom of the skillet to ensure your salmon doesn’t stick!

Place salmon in skillet (non-skin side face down) and let sear for 3 minutes.

The best way to know when to flip the salmon, as with all fish, is by testing it with a little trick! With a spatula, try to flip it. If you feel hesitation, it’s not ready!

Once ready, flip then cook on the other side for another 3 minutes. Salmon is done when it flakes easily with a fork. Squeeze fresh lemon juice for refreshing lemony taste!

Top salmon on your favorite salad mixture! For me, it is baby romaine lettuce, spinach, avocado, boiled egg, cherry tomatoes, shredded cheese with balsamic vinaigrette. Healthy and delecatble meal in under 20 minutes!

How did you yours come out?

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