Pan seared salmon seasoned with warm spices and then topped with a light, refreshing Mediterranean salsa fresca is a healthy and beautiful dish fit for a special occasion! And the best part? It’s easy enough to prepare any time you’d like to treat yourself to a wonderful meal made with fresh, simple ingredients!
I hold such a profound appreciation for a dinner that is completely perfect and vivid to take a gander at and supernaturally delicious to take a nibble of, yet totally simple to get ready, expecting practically no fight with respect to the one setting it up.
Those straightforward yet excellent suppers are a genuine gift when I’m cooking for an extraordinary event, or when I basically need to treat myself and my friends and family to a dish that looks and tastes a little “extravagant” and amazing, all while being completely soothing and feeding.
This dish burned salmon is only that extraordinary sort of formula, since it utilizes new, vivid and occasional fixings to make that character and eye-popping claim, yet with an extremely straightforward arrangement and show.
Tips & Tidbits for my Pan Seared Salmon:
- Firm, fresh, skinless salmon: If you can find skinless salmon, opt to go that route for convenience (unless you enjoy the skin). Also, check to make sure that the salmon smells nice and fresh, and has a plump texture and good color.
- Marinate for a short time, or longer: While my recipe only calls for a 20 minute marination, if you’d like to gain even more flavor, allow the salmon to marinate for at least a couple of hours, or even overnight.
- Medium-high heat under the pan: In order for the salmon to cook through before getting too dark on the outside, make sure your pan is not too hot. Have the heat on medium-high or medium heat, as this will allow for some color or char on the outside while the fish cooks through on the inside. You’ll need about 4-5 minutes per side for medium doneness.
- Tasty sides: My recipe for toasted couscous is included with the salmon recipe above, but other great options are rice, pasta, or quinoa!
Juicy and succulent, this pan seared salmon is topped with a cool and colorful Mediterranean salsa fresca, and bursts with the fresh flavors of the season!
Nutrition Info: 461 calories (salmon with salsa fresca only)
Prep Time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
- 4 salmon fillets (roughly 6 ounces each), skinned
- •Olive or avocado oil
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch cayenne pepper
- 1 teaspoon grated lemon zest
Mediterranean Salsa Fresca:
- 1 cup small cherry or sugar tomatoes, quartered
- 1 small Persian cucumber, finely diced
- ¼ yellow bell pepper, finely diced
- 2 tablespoons pitted Kalamata olives, diced
- 2 tablespoons finely diced red onion
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped flat-leaf parsley
- ½ teaspoon grated lemon zest
- 1 teaspoon lemon juice
- Black pepper
Toasted Couscous Ingredients:
- 1 cup couscous
- 1 ¼ cup water
- Couple pinches of salt
- 1 tablespoon olive oil
- 1 clove garlic, pressed through garlic press
- 1 tablespoon chopped parsley
- Place the salmon fillets onto a plate or into a large bowl, and drizzle in about 2 tablespoon of the oil; then, sprinkle in the paprika, the granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss everything gently to coat the fillets evenly and well; allow the salmon to marinate for at least 20 minutes, or even over night.
- While the salmon marinates, prepare the Mediterranean salsa fresca: combine all ingredients up to and including the lemon juice in a small bowl, and add a couple of pinches and salt and pepper; mix with a spoon to combine; keep covered and in the fridge until ready to serve.
- If preparing the optional toasted couscous: place a medium-small non-stick sauce pan or pot over medium heat, and add in the couscous; toast the couscous, stirring it frequently, for about a minute or so, and then pour it out of the pan/pot; set it aside for a moment.
- Into that same pot or pan add the water, a couple pinches of salt, the olive oil and the garlic, and stir to combine; bring the water to a vigorous simmer, pour in the couscous and stir, and turn off the heat; cover with a lid, and allow the couscous to soften for about 5-7 minutes; then, fluff with a fork, add the chopped parsley, and keep warm.
- To sear the salmon, place a large cast-iron skillet over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is very hot, add in the salmon fillets, and allow them sear on that first side for about 4-5 minutes, or until a deep, golden-brown; then, flip over and allow them to cook and sear on the other side for about 4-5 more minutes; remove from skillet.
- Top with seared salmon generously with the Mediterranean Salsa Fresca, and serve with a side of toasted couscous, or your favorite side.