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Zesty Lemony Salmon Salad

Ingredients

  • 11/2 lbs salmon filets
  • 2 large fresh lemons zest and juice of
  • 1/3 cup extra virgin olive oil or light tasting avocado oil
  • sea salt and ground pepper to taste
  • 2 Tbsps raw honey or pure maple syrup
  • 2 Tbsps Dijon mustard
  • 2 large heads romaine lettuce chopped
  • 1 bunch fresh cilantro chopped
  • 2 large cucumbers sliced
  • 1 red onion halved and thinly sliced

Instructions

  • Pat your salmon dry using a paper towel. Set aside on the counter for 10 minutes or so to come closer to room temp.
  • Meanwhile, prepare your zesty dressing:
  • In a small bowl, whisk your freshly squeezed lemon juice, lemon zest, oil, sea salt, pepper, raw honey/maple syrup, and Dijon until well combined.
  • Pour about 1/3 of this dressing over your raw salmon and rub it on all sides to coat well.
  • Reserve the remaining portion of your zesty dressing mixture to use as salad dressing, making sure it doesn't touch the raw fish.
  • Preheat a large skillet to medium-high before adding the fish.
  • Cook your salmon filets around 5 minutes per side until golden and flaky, flipping once. Actual cooking time will vary depending on the thickness of your fish.
  • Meanwhile, in a large bowl (or use 4 single-serving bowls) add your chopped lettuce, cilantro leaves, cucumber, and onion. Drizzle with the reserved dressing and toss.
  • Top your salad with cooked flaky salmon and serve immediately.