Lemon Herb Salmon

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  • 1 lemon, juiced
  • ½ bunch flat leaf parsley, chopped
  • 3 TBSP + 2 TBSP olive oil (reserve 2 TBSP for arugula)
  • 2 TBSP butter
  • 2 salmon fillets
  • Side: arugula or spring greens
  • salt & pepper to taste
  • Season both sides of the salmon fillets liberally with salt & pepper.
  • Place the olive oil in a medium pan over a medium-high flame. Once the oil starts to smoke slightly, add your salmon fillets and sear on each side until crisp and lightly brown, about 1-2 minutes per side.
  • Once the salmon is almost cooked through, add the butter, half of the lemon juice, and parsley. Baste the salmon with a spoon. Pull salmon off the heat once cooked through.
  • Meanwhile, place the arugula or spring greens in a bowl and use the remaining half of the lemon juice, 2 TBSP of olive oil, and a pinch of salt to make a light dressing.
  • To serve, place the dressed spring greens / arugula in a plate and top with the seared salmon.
  • Recommended Side: Steamed asparagus, garnished with chopped parsley & lemon slices.
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