Poseidon's Palette
Pan-Seared Salmon with Mediterranean Avocado Salsa
30 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeSoy-freeLow SodiumLow Carb
Herb's take
This Mediterranean-inspired dinner brings together crispy-skinned salmon and a zesty avocado salsa for a weeknight feast that’s anything but boring. Along the way, you’ll master pan-searing fish and learn why you should always dress avocados at the very end.
Ingredients
Yield
4
Instructions
- 01Pat salmon fillets dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 02Heat 2 tablespoons olive oil in a large nonstick or stainless pan over medium-high heat until shimmering.
- 03Place salmon fillets skin-side down in the pan. Press gently with a spatula to prevent curling. Cook without moving for 4-5 minutes, until the skin releases easily and is golden brown.
- 04Flip salmon and cook for another 2-3 minutes, until just opaque in the center. Transfer to a plate and let rest.
- 05While salmon cooks, combine avocado, cherry tomatoes, red onion, parsley, remaining 1 tablespoon olive oil, lemon zest, garlic, cumin, oregano, and remaining 1/4 teaspoon black pepper in a mixing bowl.
- 06Drizzle in the lemon juice and red wine vinegar. Gently toss to combine. Season salsa with remaining 1/4 teaspoon kosher salt.
- 07Divide salmon among four plates, skin-side up for maximum crunch.
- 08Spoon generous helpings of avocado salsa over each fillet.
- 09Serve immediately, garnished with extra parsley if desired.
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