Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad
Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad is a perfect light meal for a hot day. It's gluten-free, paleo, and whole30 friendly.
Servings: 4 servings
Ingredients
For The Salmon Salad
- 4 salmon fillets with skin on
- 3 cups baby spinach
- 4 small zucchinis sliced lengthwise
- 1 large cucumber peeled, sliced, and halved
- 4 radishes thinly sliced
- 2 tablespoon avocado oil
- dill for garnishing
- salt to taste
- black pepper to taste
Cucumber Dill Vinaigrette
- 1/3 cup olive oil
- 1 small cucumber peeled and sliced
- 3 tablespoon white wine vinegar
- 2 tablespoon fresh dill chopped
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
Instructions
- Make the vinaigrette by combining all ingredients in a food processor or blender. Pulse until smooth. Set aside.
- Make the salad by tossing the spinach, zucchini, cucumber and radishes together in a bowl. Set aside.
- Add the avocado oil to a large, non-stick sauté pan on medium-high heat. Place the salmon skin side down and cook for 4-5 minutes. Leave the pan uncovered, but use a splatter guard to protect from hot oil splatters. Flip the salmon and cook for an additional minute.
- Divide your salad mix between the plates and top with a piece of salmon. Sprinkle with salt and pepper. Garnish with dill and drizzle the cucumber dill vinaigrette on top.
Nutrition
Calories: 528kcal | Carbohydrates: 12g | Protein: 38g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 419mg | Potassium: 1683mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2693IU | Vitamin C: 47mg | Calcium: 95mg | Iron: 3mg