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Nutrition, Recipes, Uncategorized

Pan Seared Salmon

Add a twist to this Pan Seared Salmon with this kale and apple salad combo to bring a sweet crunch to your next meal.

Ingredients for Pan Seared Salmon

  • Four 5-ounce center-cut salmon fillets
  • 3 tablespoons of fresh lemon juice
  • 3 tablespoons of olive oil
  • Kosher salt
  • 1 bunch of kale, ribs removed, leaves very thinly sliced (about 6 cups)
  • 1/4 cup of dates
  • 1 Honey crisp apple
  • 1/4 cup of finely grated pecorino cheese
  • 3 tablespoons of toasted slivered almonds
  • Freshly ground black pepper
  • 4 whole wheat dinner rolls

Directions for making Pan Seared Salmon

  • Remove the salmon from storage and bring it to room temperature 10 minutes before cooking.
  • While the salmon is dethawing, mix the lemon juice, 2 tablespoons of olive oil, and 1/4 teaspoon salt in a large bowl. Add the kale, toss the mixture to coat, and let stand for 10 minutes.
  • While the kale stands, cut the dates into thin slivers and the apple into matchstick-sized slices. Add the dates, apples, pecorino cheese, and almonds to the kale. Season with pepper, toss well, and set aside.
  • Sprinkle the salmon all over with 1/2 teaspoon of salt and some pepper. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up, in the pan. Cook until the salmon turns golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook the salmon until it feels firm to the touch, about another 3 minutes more.
  • Divide the salmon, salad, and rolls evenly among four plates and serve.

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Category Nutrition, Recipes, Uncategorized
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