I had some frozen salmon filets in the freezer. I put them in the fridge to thaw yesterday morning before leaving for work. They were thawed and ready to go last night.
With a few minute prep work and only FIVE MINUTES of cooking time, we had this lovely lemon pepper salmon over fresh green with a light vinaigrette. YUM! Yes, it tasted as great as it looks.
4 - 6 salmon filets (6 oz. each)
3 T. olive oil
3 T. lemon juice
1 t. lemon pepper
For the salad:
3 - 4 cups of your favorite salad greens
3 T. olive oil
3 T. red wine vinegar
juice of one lemon
1/2 t. lemon pepper
1/4 t. salt
1 large clove garlic, pressed
2 t. Dijon mustard
2 small tomatoes, cut into thin wedges
1/2 red onion, sliced into very thin rings
In a medium bowl, combine olive oil, lemon juice, and lemon pepper. Add salmon and let it marinate while you make the salad.
Divide the salad greens onto plates. Divide the onions and tomatoes over the greens. In a small bowl, whisk together olive oil, vinegar and lemon juice. Add lemon pepper, salt, garlic, and Dijon mustard and whisk until well combined. Set aside.
Heat a large, non-stick skillet over medium high heat. When a drop of the marinade sizzles, add the salmon and let cook for 4 minutes. Carefully, turn the salmon and let cook for 1 minute or so to let the other side brown well.
Place the salmon over the greens and drizzle the salad dressing over the top. Serve with lemon slices on the side, if desired.
Place the salmon over the salad greens