Salmon is my most favorite fish. It is fatty enough to have lots of flavor, dense enough not to fall apart when cooking and can be prepared a gazillion ways!

Throughout the summer months I grow many veggies in my garden for a salad and so searing a lightly crusted salmon in a hot iron pan and serving it over a medley of my favorite salad ingredients is something I could eat every day!

This salad has the combination of fat, salt, sweet, crunch and acid to make for the PERFECT SALAD! Even those man-size appetites will be satisfied and ask for it often.

I’ll give it to you in 2 parts. Serves 2

  • Salmon
  • Salad


Salmon Ingredients 

  • Salmon Filets – 2 – 6 ounce slices
  • Olive oil – 1 tablespoon
  • Butter – 1 tablespoon
  • Rice flour – 1/2 cup
  • Herb de Provence – 1 teaspoon
  • Salt – 1/2 teaspoon

Place the flour, salt and herbs in a baggie or bowl and mix it up. Toss the salmon in the mix until well coated. Heat the oil and butter in a hot pan and sear both sides quickly (about 1/2 minute per side), cover, lower and cook on medium/low for 12 minutes.


Salad Ingredients

  • Lettuce, Arugula, Spinach or your favorite salad greens – 3 cups
  • Apple – 1 apple cut into half inch cubes
  • Feta – 2 ounces, cut into cubes
  • Walnuts – 1/4 cup, chopped
  • Raisins – 1/4 cup
  • Fresh herbs – 2 tablespoons, chopped
  • Orange zest – 1 tablespoon, freshly zested
  • Lemon Thyme Dressing – 3 tablespoons

In a bowl toss greens, apple, walnuts, raisins and fresh herbs with Lemon Thyme Salad Dressing. Divide between 2 large plates. Place feta on top. Salmon on top and orange zest across the top. Serve!


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