Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad
Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad is a perfect light meal for a hot day. It's gluten-free, paleo, and whole30 friendly.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 salmon fillets (with skin on)
- 3 cups baby spinach
- 4 small zucchinis (sliced lengthwise)
- 1 large cucumber (peeled, sliced, and halved)
- 4 radishes (thinly sliced)
- 2 tablespoon avocado oil
- dill (for garnishing)
- salt (to taste)
- black pepper (to taste)
- 1/3 cup olive oil
- 1 small cucumber (peeled and sliced)
- 3 tablespoon white wine vinegar
- 2 tablespoon fresh dill (chopped)
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
Instructions
- 1
Make the vinaigrette by combining all ingredients in a food processor or blender. Pulse until smooth. Set aside.
- 2
Make the salad by tossing the spinach, zucchini, cucumber and radishes together in a bowl. Set aside.
- 3
Add the avocado oil to a large, non-stick sauté pan on medium-high heat. Place the salmon skin side down and cook for 4-5 minutes. Leave the pan uncovered, but use a splatter guard to protect from hot oil splatters. Flip the salmon and cook for an additional minute.
- 4
Divide your salad mix between the plates and top with a piece of salmon. Sprinkle with salt and pepper. Garnish with dill and drizzle the cucumber dill vinaigrette on top.