Pan Seared Salmon With Cucumber Salsa
This is probably one of the healthiest salmon recipes you will ever make. And it's pan seared...which means it's full of flavor in every single bite!
Servings: 4 servings
Calories: 279kcal
Ingredients
- 4 6 ounce salmon fillets
- 1 Tablespoon olive oil
- 1 lime
- ½ cucumber, diced
- 2 Tablespoons red onion, minced
- 2 teaspoons cilantro, finely chopped
- 1 teaspoon salt, divided
- ¼ teaspoon ground pepper, fresh cracked
- 1 small jalapeño pepper, seeded and minced, optional
Instructions
- Remove the pith from the lime and finely dice the flesh of the lime.
- In a small bowl, lightly mash the lime with the fork to release some of the lime juice and then stir in the chopped jalapeño pepper (optional), cucumber, onion, cilantro, and ½ teaspoon of salt. Set aside and let the salsa ingredients marinate together.
- Heat 1 Tablespoon of olive oil in a skillet over medium heat.
- Season the salmon filets with a the remaining salt and ¼ teaspoon of pepper.
- Sauté the salmon, skin side down, until golden brown, about 7-8 minutes.
- Carefully flip the salmon and continue to cook until the flesh is opaque and flakes easily when a fork is inserted and slightly turned...about 4 more minutes.
- Transfer salmon to plates and spoon cucumber salsa over top. Serve immediately!
Notes
- Time Saving Tip: You can prepare the cucumber salsa up to 3-4 hours ahead of time.
- Leftovers, Storage & Reheating: if you have leftovers, store them in an airtight container in the refrigerator. Store the cucumber salsa in a separate container. To reheat, put the salmon in a skillet on the stove top and heat on medium-heat until warmed all the way through. Top with the cucumber salsa. It will keep for 3-4 days.
Nutrition
Serving: 1filet | Calories: 279kcal | Carbohydrates: 4g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Sodium: 583mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 6.3mg | Calcium: 12mg | Iron: 0.2mg