Lemon and Dill Salmon
Moreover, This Lemon and Dill Salmon recipe will satisfy your daily requirement of omega-3 fatty acids.
The typical North American diet shows that we are deficient in omega-3 fatty acids. This Lemon and Dill Salmon recipe will help you get more of this essential fatty acid.
What makes omega-3 fats special?
Omega 3 fatty acids promote proper brain function and they’re great for your hair and skin. Most importantly, omega-3 fats can decrease the risk factors of heart disease.
- Can cause a major reduction in triglycerides, usually in the range of 15–30%
- Reduce blood pressure levels
- Raise “good” HDL cholesterol levels
- Prevent the formation of harmful blood clots and plaque that can restrict and harden your arteries
- Reduce inflammation
Apple cider vinegar improves insulin sensitivity.
Apple cider vinegar has shown great promise in improving insulin sensitivity and helping lower blood sugar responses after meals.
Other benefits include:
- Promotes weight loss
- Reduces risk of heart disease
- Helps prevent skin conditions
Moreover, this Lemon and Dill Salmon with Herb Salad recipe only takes about 20 minutes to get on the table!
Ninja Tip: Sauté the salmon for 3 minutes on each side for medium-rare, or up to 5 minutes on each side for well done. Total cooking time will vary depending on the thickness of the filets.
You may also like this Pan-Seared Swordfish recipe.
Lemon and Dill Salmon with Herb Salad
Ingredients
- 1 T. extra virgin olive oil
- 4 3-4 oz. Alaskan wild-caught salmon filets
- Salt and pepper to taste
- 3 c. mixed salad greens
- 1 c. cherry or grape tomatoes halved
- 1 medium English cucumber peeled, cut in half and seeded
- 4-5 fresh dill sprigs roughly chopped
- ¼ c. fresh mint leaves chopped
- ¼ c. fresh basil leaves chopped
- 1 T. Dijon mustard
- 2 T. extra-virgin olive oil
- 2 T. apple cider vinegar
- 1 fresh lemon cut into wedges
For garnish:
- 1 fresh lemon cut into slices
- 2 sprigs fresh dill
Instructions
- Preheat the olive oil in a non-stick pan over medium heat. Season the salmon with some salt and pepper on both sides and place skin-side down in the hot pan. Sear for 3 - 4 minutes before carefully flipping the filets. Cook for another 3-4 minutes before removing from heat.
- In the meantime, combine the mixed salad greens, tomatoes, cucumber, and fresh herbs in a large bowl and toss to combine. Set aside.
- To make the dressing, whisk the Dijon mustard, olive oil, and apple cider vinegar in a small glass bowl and season with salt and pepper, to taste. Pour dressing over the salad and toss to combine.
- To serve, season the salmon with a squeeze of fresh lemon juice and a few dill sprigs. Serve with herb salad and enjoy!
