After all the hearty holiday meals, I think we’re all ready for some new light, yet delicious, main courses. While I’m an omnivore and love all the typical meats you think of over the holidays like turkey, honey ham, prime rib, and lamb roast, I’m more than ready to fully commit to my New Year’s resolution and get my diet back in gear.
Today I’m sharing one of my favorite main courses. This recipe is for dill tomato salad with pan-fried salmon. The combination of flavors is absolutely delicious. A couple mouthfuls of this light and bright dish will really give your taste buds and stomach a satisfying meal with absolutely no guilt!
- 6 pieces of wild caught salmon with skin (1/4-1/3 lb. per filet)
- 3 cups dill, roughly chopped
- 3 cups cherry tomatoes
- 2 cup diced avocado
- sea salt and black pepper to season the fish in before searing
- 2 tbsp. avocado oil
- 1/2 cup olive oil
- ¼ cup apple cider vinegar
- 2 tsp. sea salt
- 1 tsp. black pepper
- ½ tsp. fresh minced garlic
- Juice of half a lemon
- 1 tsp. dried oregano
- Rinse your fish and pat dry.
- Season both sides with sea salt, black pepper and drizzle some avocado oil on each side.
- Heat the cast iron skillet to high heat or until it starts to smoke. Now add your avocado oil and spread the oil all over the skillet.
- Sear your salmon on skin side down first for 2 minutes
- Now flip your salmon to the other side and sear for another 2 minutes.
- Turn the heat down to medium and flip to the other side for another minute
- Finally flip the fish one more time. The skin side should be facing up now and cook for another minute.
- Turn heat off.
- Make your dressing by whisking all the ingredients together and then add that into your herb tomato salad and toss.
- Now remove the fish onto the plate and top it off with the dill tomato avocado salad.
Optional: You can include lemon wedges on the plate if people want extra zing to the salmon.