Lemon Dill Salmon
Serves 110 mins prep5 mins cook
A delicious summer meal featuring lemon dill salmon served with a refreshing herbed cucumber and tomato salad, topped with crispy chickpeas for an extra crunch and protein boost. Perfect for a quick and flavorful dinner that can be made in just 15 minutes.
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What you need
Instructions
1: Pat salmon dry with a paper towel, season with salt, pepper, and a little lemon zest. 2: Heat 1-2 teaspoons of oil over medium high, add 1 teaspoon of fresh dill to the oil, and cook for 20-30 seconds. 3: Brush the top of the salmon with the oil and sear skin side up for 3-4 minutes without touching. 4: Flip the salmon and cook for another 3-4 minutes or place in the oven at 400°F for 5-6 minutes to finish. 5: At the end, pour 1 teaspoon lemon juice mixed with 1 teaspoon coconut aminos over the salmon and cook for an additional 15 seconds. 6: For the salad, mix together 2 tablespoons of fresh herbs with 1 tablespoon balsamic vinegar, 1 teaspoon lemon juice, 1 teaspoon honey, 1 teaspoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. 7: Toss this mixture with the cherry tomatoes and cucumber. 8: Serve the salmon with avocado and fresh baby spinach drizzled with olive oil and topped with crispy chickpeas.View original recipe