Seared Salmon with Fresh Garden Salad

A beautifully prepared dish featuring a seared salmon fillet served alongside a fresh, vibrant salad. The salad includes mixed greens, cherry tomatoes, red onion, cucumber, and a lemon wedge for garnish. Based on this, I’ll create a modern-style recipe for a Seared Salmon with Fresh Garden Salad, including per-serving details and nutrition information.

Seared Salmon with Fresh Garden Salad

Serves: 1

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

For the Seared Salmon:

• 1 salmon fillet (150g, skin-on, sustainably sourced)
• 1 tsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp fresh lemon juice (for finishing)

For the Fresh Garden Salad:

• 1 cup mixed greens (e.g., arugula, spinach, or spring mix, about 30g)
• 5 cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1/4 cucumber, sliced into half-moons
• 1 lemon wedge (for garnish and squeezing)

For the Salad Dressing:

• 1 tbsp extra virgin olive oil
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp honey (optional, for a touch of sweetness)
• Salt and pepper to taste

Instructions

Step 1: Prepare the Fresh Garden Salad

1. In a medium bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), and a pinch of salt and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to coat. Set aside with a lemon wedge on top for garnish.

Step 2: Sear the Salmon

1. Pat the salmon fillet dry with a paper towel. Season both sides with smoked paprika, garlic powder, salt, and black pepper.
2. Heat 1 tsp olive oil in a non-stick skillet over medium-high heat.
3. Place the salmon fillet skin-side down and sear for 3-4 minutes until the skin is crispy and golden. Flip and cook for another 2-3 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) for medium doneness.
4. Squeeze fresh lemon juice over the salmon just before removing it from the skillet.

Step 3: Plate and Serve

1. Arrange the fresh garden salad on one side of a plate.
2. Place the seared salmon fillet next to the salad.
3. Serve immediately with the lemon wedge on the side for an extra squeeze of citrus.

Nutrition Information (Per Serving)

• Calories: 380 kcal
• Protein: 35g
• Fat: 24g
  • Saturated Fat: 4g
• Carbohydrates: 10g
  • Dietary Fiber: 3g
  • Sugars: 5g
• Sodium: 480mg
• Cholesterol: 85mg

Nutritional Notes:

• Salmon: A fantastic source of omega-3 fatty acids, which support heart and brain health, and high-quality protein.
• Mixed Greens and Veggies: Provide vitamins A, C, and K, as well as antioxidants and fiber for digestive health.
• Dressing: The olive oil adds healthy monounsaturated fats, while the lemon juice provides a boost of vitamin C.
• For a lower-calorie option, you can reduce the amount of olive oil in the dressing or skip the honey.

Modern Style Notes

This dish embodies a modern, health-conscious approach with its emphasis on fresh, colorful ingredients and a light, zesty dressing. The seared salmon with its smoky paprika seasoning adds a trendy flavor profile, while the vibrant salad brings a crisp, refreshing contrast. The presentation—salmon alongside a neatly arranged salad with a lemon wedge—gives it a clean, restaurant-quality aesthetic. For an extra modern touch, you could sprinkle some edible flowers or microgreens over the salad, or serve the salmon with a drizzle of balsamic glaze.