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Crispy Skin Salmon with Zucchini Cucumber Salad
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5 from 4 votes

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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Course: Main Course
Cuisine: American
Keyword: Cedar Plank Salmon Recipe, Crispy Skin Salmon, Dill Salad
Servings: 4 servings
Calories: 528kcal
Author: Lisa Bryan

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