Citrus Salmon Salad
A bright and refreshing salad featuring pan-seared salmon, juicy citrus segments, crisp red pepper, and red onion, all brought together with a simple lemon-dill dressing.
- Total time
- 30 min
- Servings
- 2
- Calories
- 480
- Protein
- 38g
Ingredients
- 2 6 oz each salmon fillets
- 1 large lemon
- 1 large grapefruit
- ½ medium red onion
- 1 medium red bell pepper
- ¼ cup fresh dill
- 3 tablespoons olive oil
- ½ teaspoon salt
Instructions
- 1
Pat the 2 salmon fillets dry and season both sides with the 0.5 tsp salt. Heat 1 tbsp of the olive oil in a skillet over medium-high until shimmering.
- 2
Place the salmon skin-side down and cook until the skin is crispy and golden, about 4-5 minutes. Flip and cook until the flesh flakes easily with a fork, another 3-4 minutes. Transfer to a plate.
- 3
While the salmon cooks, segment the lemon and grapefruit: cut off the peel and pith, then slice between the membranes to release the citrus segments into a bowl. Squeeze the remaining membranes to collect the juice.
- 4
Thinly slice the 0.5 red onion and the 1 red bell pepper into rings. Add them to the citrus segments along with the remaining 2 tbsp olive oil and the collected citrus juice. Toss gently to combine.
- 5
Flake the cooked salmon into large chunks and add to the bowl. Sprinkle with the 0.25 cup chopped fresh dill and toss once more. Serve immediately, spooning any extra dressing over the top.
Tools you’ll need
- large skillet
- cutting board
- chef's knife
- mixing bowl
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