Pan-Seared Salmon with Mediterranean Salad Recipe

Name: Pan-Seared Salmon with Mediterranean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small fennel bulb, cored and thinly sliced; 1 Belgian endive, sliced crosswise 1 inch thick; 1 small head of radicchio, torn into bite-size pieces; 1/4 cup flat-leaf parsley leaves; 1/4 cup pitted Calamata olives, coarsely chopped; 3 1/2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 garlic clove, minced; Salt and freshly ground pepper; Four 6-ounce skinless salmon fillets; Lemon wedges, for serving

Servings: persons

1 small fennel bulb, cored and thinly sliced
1 Belgian endive, sliced crosswise 1 inch thick
1 small head of radicchio, torn into bite-size pieces
1/4 cup flat-leaf parsley leaves
1/4 cup pitted Calamata olives, coarsely chopped
3 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
Salt and freshly ground pepper
Four 6-ounce skinless salmon fillets
Lemon wedges, for serving

1
In a medium bowl, toss the fennel, endive, radicchio, parsley and olives.
2
In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and garlic.
3
Toss 3 1/2 tablespoons of the dressing with the salad and season with salt and pepper.
4
Heat the remaining 1/2 tablespoon of olive oil in a medium nonstick skillet.
5
Season the salmon with salt and pepper.
6
Add the fillets to the pan and cook over high heat until browned, about 2 minutes per side.
7
Mound the salad on plates and top with the salmon.
8
Drizzle the remaining dressing on the fish and serve with lemon wedges.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small fennel bulb, cored and thinly sliced, 1 Belgian endive, sliced crosswise 1 inch thick, 1 small head of radicchio, torn into bite-size pieces, 1/4 cup flat-leaf parsley leaves, and more.

Yes, Pan-Seared Salmon with Mediterranean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Seared Salmon with Mediterranean Salad

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