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Pan-seared salmon with lemon herb sauce

Crisp-skinned salmon with a bright lemon, olive oil and herb sauce, and greens.

30 mintotal
2servings
10ingredients
Pan-seared salmon with lemon herb sauce

Ingredients

  • 2 fillets (about 170 g each) salmon fillets, skin on
  • 3 tbsp olive oil
  • 1 whole lemon, zest and juice
  • 3 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 2 cloves garlic, finely chopped
  • 250 g green beans, trimmed
  • 1 bunch asparagus, trimmed
  • ¾ tsp salt
  • 1 tbsp capers, drained

Method

  1. Pat the salmon dry and salt the skin side.
    Pan-seared salmon with lemon herb sauce, step 1
  2. Sear the salmon skin-side down in olive oil until the skin crisps.6 min timer
    Pan-seared salmon with lemon herb sauce, step 2
  3. Flip and cook until the salmon flakes at 145°F.4 min timer
    Pan-seared salmon with lemon herb sauce, step 3
  4. Blanch the green beans and asparagus until bright green and tender.4 min timer
    Pan-seared salmon with lemon herb sauce, step 4
  5. Stir lemon zest, juice, herbs, garlic, capers and olive oil into a sauce.
    Pan-seared salmon with lemon herb sauce, step 5
  6. Spoon the sauce over the salmon and pile the greens alongside.
    Pan-seared salmon with lemon herb sauce, step 6

Why it works

  • Celiac disease: Naturally gluten-free: salmon, olive oil, lemon, fresh herbs and capers, with no stock or thickeners in the sauce.
  • Milk allergy: The sauce is built on olive oil and lemon instead of butter or cream, so it stays silky without any dairy.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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