A delicious and light lemon pepper salmon that is ready in a matter of minutes!

Pan Seared Lemon Pepper Salmon with salad on a white plate. - 1 Pan Seared Lemon Pepper Salmon with salad on a white plate. - 2

I love salmon. And when you are preggo, you have to be careful with fish. I am lucky that salmon is on the list of fish that are ok to eat while you are preggo. It’s a good thing because I have been craving a good salmon lately.

This salmon was perfect. It was a delicious and light meal full of flavor. I love to pan sear my salmon. It gives it an amazing crust. It is so nice how fast salmon is ready. It was ready in about 5 minutes and was perfectly flaky and tender. The lemon gave it a hint of citrus flavor and the pepper was the perfect spice. I loved everything about this quick and delicious meal.

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Ingredients1x2x3x

  • ▢ 2 (6-ounce) salmon filets

  • ▢ 1 ½ tablespoons olive oil

  • ▢ 1 ½ tablespoons lemon juice

  • ▢ coarse ground pepper

  • ▢ 2 lemons

  • ▢ 3 cups baby arugula/ spinach greens

  • ▢ ½ cup cherry tomatoes, halved

  • ▢ ¼ cup red onion, thinly sliced

  • ▢ salt and pepper

  • ▢ 1 Tablespoon extra virgin olive oil

  • ▢ 1 Tablespoon red wine vinegar

Instructions

  • Heat a medium non-stick skillet over medium heat. Mix the olive oil and lemon juice in a bowl.
  • Season the salmon fillets with pepper and coat each side with the oil and lemon juice. Let them rest in the bowl until the pan is preheated.
  • Place salmon fillets in the pan skin side down. Cover the top and let them cook for 4-5 minutes until cooked throughout. For a pan-seared crust once they are finished, flip them over for a few seconds to brown the top.
  • In a large bowl toss together the arugula, tomatoes, onion, salt, pepper, olive oil, and vinegar.
  • Sprinkle the fish with fresh lemon and serve over the simple salad.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Pan Seared Lemon Pepper Salmon - 9

Pan Seared Lemon Pepper Salmon

Ingredients

  • 2 (6-ounce) salmon filets

  • 1 ½ tablespoons olive oil

  • 1 ½ tablespoons lemon juice

  • coarse ground pepper

  • 2 lemons

  • 3 cups baby arugula/ spinach greens

  • ½ cup cherry tomatoes, halved

  • ¼ cup red onion, thinly sliced

  • salt and pepper

  • 1 Tablespoon extra virgin olive oil

  • 1 Tablespoon red wine vinegar

Instructions

  • Heat a medium non-stick skillet over medium heat. Mix the olive oil and lemon juice in a bowl.
  • Season the salmon fillets with pepper and coat each side with the oil and lemon juice. Let them rest in the bowl until the pan is preheated.
  • Place salmon fillets in the pan skin side down. Cover the top and let them cook for 4-5 minutes until cooked throughout. For a pan-seared crust once they are finished, flip them over for a few seconds to brown the top.
  • In a large bowl toss together the arugula, tomatoes, onion, salt, pepper, olive oil, and vinegar.
  • Sprinkle the fish with fresh lemon and serve over the simple salad.

Nutrition

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Pan Seared Lemon Pepper Salmon https://therecipecritic.com/pan-seared-lemon-pepper-salmon/