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Pan-Seared Salmon Salad with Lemon Vinaigrette

Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

So many people are intimidated by cooking fish, but really is one of the easiest, fastest ways to get dinner on the table. There’s hardly any prep time — and it cooks quickly.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

Technique Tip: Make sure the oil has time to heat before adding salmon. This way you get a beautiful, caramelized crust.

Swap Option: This is a perfect method for cooking about any protein, so feel free to swap out salmon for a steak or a pork chop.


  • 3 cloves garlic, peeled and chopped
  • 1/2 teaspoon ground mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • juice of 3 lemons (about 1/2 cup)
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 head iceberg lettuce, torn into bite size pieces
  • 1 tomato, diced
  • 1 small onion, cut into very thin rings
  • 4 (6-ounce) salmon filets
  • 4 tablespoons Greek seasoning
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Preheat the oven to 400 F. Sprinkle each salmon fillet with one tablespoon of Greek seasoning.


In an 8-inch cast-iron skillet set over medium heat, warm 2 tablespoons oil until shimmering, about 2 minutes. Place salmon in the skillet, skin side down. Sear both sides of the salmon for 3 minutes each. Once seared, place the skillet in the preheated oven for about 6 minutes.


In a medium bowl, add garlic, dry mustard, salt, and pepper. Using a fork, mash the garlic into the salt mixture until the garlic turns into a paste. Add lemon juice to the mixture, then slowly drizzle in 1/2 cup oil while whisking vigorously.


In a large bowl, combine the chopped lettuce, tomato and onion. Toss with the dressing, and let sit for at least 15 minutes to allow the lettuce to wilt a bit. Set aside.


Take the skillet out of the oven and serve the salmon over the salad, or with the salad on the side.