Citrusy Salmon Salad

Citrusy Salmon Salad
Servings: 4 Yield: main-dish salads Prep 15 mins Cook 6 mins


  • 1 1/4 pounds skin-on salmon fillets
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice plus 2 tsp zest
  • 1 teaspoon Dijon Mustard
  • 10 ounces frozen peas, thawed
  • 6 cups watercress
  • 1 pkg (5 oz) mesclun
  • 1/2 cup roasted and salted sunflower seeds

Make It

1. Pat salmon dry and season with 1/4 tsp of the salt and the pepper. Heat 1 tbsp of the oil in a saute pan over medium-high heat. Place fillets skin side up in pan; cook 3 minutes. Flip and cook 3 more minutes for medium. Cool slightly on a plate, then cover with plastic wrap and refrigerate until cold.

2. In a large bowl, whisk remaining 2 tbsp oil, the lemon juice and zest, mustard and remaining 1/2 tsp salt. Remove salmon from fridge and flake into large pieces with a fork, discarding skin. Gently toss salmon in bowl with peas, watercress, mesclun and sunflower seeds.