Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad
With June gloom behind us in California, we’re smack dab in the middle of gorgeous, warm and sunny summer days (hallelujah!). For me, sunny and bright skies translates to sunny and bright food. My body craves light, nourishing, vibrant (and of course delicious!) meals. Are you the same?
On the weekend I picked up several pieces of beautifully fresh salmon from Santa Monica Seafood. Oh, how I love Santa Monica Seafood! I also swung by the farmers market and grabbed zucchini, cucumber, spinach and radishes. Truth be told, at the time I had no idea what I was gonna make! That’s how I usually roll. Grab tons of healthy food, then challenge myself to come up with a meal.
I’ve also been focusing a lot on breakfast recipes lately (hello: green smoothie pancakes and sweet potato “toast!”), so it was nice to switch it up. And crispy skin salmon is the best!
The key to perfect, crispy skin salmon is to cook the skin side first and longer. Heat your oil in a non-stick pan on fairly high heat and place your salmon skin side down. Cook for 4-5 minutes until really crispy. Then, flip for only a quick minute. The other key to delicious salmon? Don’t overcook it! Try to keep the middle of your salmon still slightly pink when you remove from the heat, as it will continue to cook once removed.
This crispy skin salmon pairs beautifully with the mixed greens and cucumber dill vinaigrette. It also fits the bill of light, nourishing, vibrant and delicious! One delicious summer meal coming right atcha!
Enjoy!
Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad
Ingredients
For The Salmon Salad
- 4 salmon fillets , with skin on
- 3 cups baby spinach
- 4 small zucchinis, sliced lengthwise
- 1 large cucumber, peeled, sliced, and halved
- 4 radishes, thinly sliced
- 2 tablespoon avocado oil
- dill, for garnishing
- salt, to taste
- black pepper, to taste
Cucumber Dill Vinaigrette
- 1/3 cup olive oil
- 1 small cucumber, peeled and sliced
- 3 tablespoon white wine vinegar
- 2 tablespoon fresh dill, chopped
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
Instructions
- Make the vinaigrette by combining all ingredients in a food processor or blender. Pulse until smooth. Set aside.
- Make the salad by tossing the spinach, zucchini, cucumber and radishes together in a bowl. Set aside.
- Add the avocado oil to a large, non-stick sauté pan on medium-high heat. Place the salmon skin side down and cook for 4-5 minutes. Leave the pan uncovered, but use a splatter guard to protect from hot oil splatters. Flip the salmon and cook for an additional minute.
- Divide your salad mix between the plates and top with a piece of salmon. Sprinkle with salt and pepper. Garnish with dill and drizzle the cucumber dill vinaigrette on top.
This looks like something that my family would love!
I love this recipe! The salmon and salad were perfect for lunch. And the dressing is so delicious! Thanks for sharing.
I had this salad for lunch today and it was incredible! Thanks so much for sharing the recipe!
I’m trying to add more fish to my diet and this crispy skin salmon with zucchini, cucumber and dill seriously hit the spot! so fresh and flavorful!
Where’s the recipe?
Hi Kim – I apologize for the delayed response! The recipe for this is now attached in the post :) Any questions, please let me know!
Love how light and refreshing this looks. Can’t wait to try it!
It’s such the perfect summertime meal! :)
Great, light summer seafood meal!
Thanks Liz! :)