Salmon with parsley salad
This Salmon with Parsley Salad features pan-seared salmon paired with a refreshing salad of parsley, cherry tomatoes, and scallions. It’s a quick and healthy dish perfect for any occasion.
Cook time 10 min
Prep time 10 min
Ingredients:
2 tbsp olive oil1 lb salmon
1 cup fresh parsley
2 cups cherry tomatoes
1/4 cup scallions
This Salmon with Parsley Salad recipe is a delicious, healthy, and vibrant dish that combines the rich flavors of fresh salmon with a refreshing parsley and cherry tomato salad. The combination of tender fish and crisp, flavorful vegetables makes this an ideal meal for any occasion, whether it’s a quick weeknight dinner or a special weekend treat. Follow the steps below to create a nutritious and satisfying meal that is sure to impress.
Instructions:
- Rinse the fresh parsley under cold water, shake off excess water, and roughly chop it. Set aside.
- Rinse the cherry tomatoes and cut them in half. Set aside.
- Rinse the scallions and finely chop them. Set aside.
- Heat 1 tbsp of olive oil in a skillet over medium-high heat.
- While the oil is heating, pat the salmon dry with paper towels and season both sides with salt and pepper.
- Once the oil is hot, place the salmon in the skillet, skin-side down (if the skin is on), and cook for about 4-5 minutes until the skin is crispy and the fish is partially cooked.
- Flip the salmon and cook for another 3-4 minutes, or until the salmon is just cooked through and flakes easily with a fork. Cooking time might vary depending on the thickness of the salmon fillets.
- Once cooked, remove the salmon from the skillet and let it rest on a plate.
- In a large bowl, combine the chopped parsley, halved cherry tomatoes, and chopped scallions.
- Drizzle the remaining 1 tbsp of olive oil over the salad mixture.
- Toss the salad gently to coat all the ingredients in the olive oil.
- Season the salad with salt and pepper to taste.
- Place a portion of the parsley salad on each serving plate.
- Top with a piece of cooked salmon.
- Optionally, garnish with a lemon wedge or a sprinkle of extra parsley for a bright, fresh flavor.
- Serve immediately while the salmon is still warm. Enjoy your nutritious and delicious meal of Salmon with Parsley Salad.
This Salmon with Parsley Salad is a simple yet indulgent dish that highlights the natural flavors of fresh ingredients. Its uncomplicated preparation ensures that anyone can make it, while the vibrant combination of salmon and parsley salad offers a perfect balance of nutrition and taste. Whether prepared for a quick lunch or a special dinner, this recipe brings together wholesome ingredients in a delightful way that’s bound to please everyone at the table.
Salmon with parsley salad FAQ:
Cook the salmon for about 4-5 minutes skin-side down until crispy, then flip and cook for another 3-4 minutes, or until it flakes easily with a fork. Cooking time can vary based on the thickness of the fillets.
A non-stick or well-seasoned skillet is recommended for cooking the salmon, as it helps prevent sticking and allows for an even sear.
While you can use dried parsley, it will not provide the same fresh flavor and texture. If using dried, reduce the amount to about one tablespoon, and consider adding it to the dressing instead.
Store any leftover salmon and parsley salad in an airtight container in the refrigerator for up to 2 days. For best texture, store the salmon and salad separately.
You can substitute cherry tomatoes with halved regular tomatoes or diced bell peppers for a similar crunch and freshness, though the flavor will vary slightly.
Cooking Tips:
- For added flavor, consider marinating the salmon in olive oil, lemon juice, garlic, and herbs for at least 30 minutes before baking.
- Make sure to use fresh parsley and ripe cherry tomatoes for the best taste and texture in the salad.
- If you prefer your salad with more crunch, add some chopped cucumbers or bell peppers.
- For a more filling meal, serve the salmon and parsley salad with a side of quinoa, rice, or crusty bread.
Nutrition Facts
4 ServingsCalories 170kcal
Protein 24g
Carbohydrates 5g
Fiber 1.72g
Sugar 2.93g
Fat 12g
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