YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Salmon with Citrus Avocado Salad
Savor a beautifully seared salmon accentuated by a zesty herb crust, paired with a refreshing citrus avocado salad. The crisp notes of arugula, tangy orange segments, and sharp red onion contrast delightfully with the richness of salmon and creamy avocado, making this dish as nourishing as it is satisfying.
INGREDIENTS
5 oz Salmon Fillet
1/2 Avocado
1 cup Baby Arugula
1 medium Orange
2 tbsp Red Onion
2 tbsp Fresh Parsley
1 tsp Fresh Thyme
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Pat the salmon dry and season both sides with salt, pepper, and the finely chopped fresh parsley and thyme to form an herb crust.
Heat a non-stick pan over medium-high heat and add the olive oil. Once hot, place the salmon skin-side down and sear for about 3 minutes until crispy.
Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through and has a golden crust.
While the salmon is cooking, prepare the salad by combining the baby arugula, segmented orange pieces, thinly sliced red onion, and diced avocado in a bowl. Season lightly with salt and pepper.
Arrange the citrus avocado salad on a plate and gently place the pan seared salmon on top or alongside.
Serve immediately and enjoy a balanced, delicious meal.