Description
A delightful salmon dish topped with a creamy herb dressing, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1 pound fresh skin-on salmon, cut into individual servings
- 1 large carrot, shaved into delicate ribbons
- 1 head bibb lettuce
- 1/3 cup sliced English cucumbers
- Avocado oil
- Salt and pepper
- 1/4 cup mayonnaise
- 1 cup fresh basil leaves
- 1/2 cup fresh Italian parsley leaves
- 1 tablespoon distilled white vinegar
- 1/2 garlic clove
- 1/4 cup avocado oil or other light oil
Instructions
- Combine the mayonnaise, basil, parsley, vinegar, and garlic in a food processor. Pulse until the herbs are finely chopped and combined. With the processor running, slowly drizzle in the avocado oil until smooth. Season with salt and pepper and let chill for about 30 minutes.
- Remove the salmon from the fridge for at least 10 minutes before cooking. Preheat your oven to 425°F (220°C) and pat the salmon dry with a paper towel.
- Heat an oven-safe pan over medium-high heat and season the salmon with salt and pepper, brushing with avocado oil. Sear the salmon skin-side up for 4 minutes.
- Flip the salmon and transfer to the oven, baking for around 8 minutes. Let it rest covered with foil for about 4 minutes.
- Shred the carrots into ribbons and arrange the bibb lettuce with the cucumbers on a plate. Place the salmon on top and drizzle with the creamy herb dressing.
Notes
Serve with a refreshing side salad or warm, crusty bread for a complete meal. Store any leftovers in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg