Seared Salmon with Field Greens Salad

henry ford west bloomfield DK logo
healthy recipe seared salmon with field greens salad


  • (4) 5 oz. Salmon fillets (skin and bones removed)
  • 4 oz. Extra virgin olive oil, split
  • ½ tsp. Salt
  • 1 lb. Spring mix greens
  • 2 oz. Cucumber, diced
  • 1 oz. Red onion
  • 1 oz. Carrots, diced
  • 10 Cherry tomatoes, halved
  • 1 oz. Turnip, diced
  • 1 oz. Lemon juice
  • ¼ oz. Reduced Balsamic vinegar (optional garnish)


Lightly salt salmon fillets. In large saucepan, heat 1 oz. olive oil and sear salmon (meat side down first). Cook 2 minutes and turn; continue searing 1 minute and place in baking pan.

Bake in oven for 5-6 minutes at 350 degrees. Remove from oven and let stand 5 minutes.

Toss greens with olive oil and lemon juice (do not overdress, may not use all the olive oil & lemon juice)

Drizzle reduced balsamic vinegar on plate. Place lightly dressed greens in center of plate, top with cut vegetables. Place salmon on salad and serve (salmon can also be served chilled.)

Yield: 4 servings