Seared Wild Caught Salmon Salad


4 Salmon fillets

Pesto, as needed

Mesclun Greens
4 tbsp. olive oil
3 tbsp. fresh lemon juice
salt and pepper, to taste

Heat large non-stick skillet with just enough oil to shimmer the pan. Carefully add salmon and lower heat immediately. Sear until lightly brown and turn. You will cook on each side approximately 3-4 minutes for a medium rare fillet .

Remove to a plate and let rest. Meanwhile, place mesclun in a large bowl, toss with olive oil, lemon juice, salt and pepper. Split the greens up amongst 4 plates, place a salmon fillet, belly side up, on top of each salad and top with pesto. Garnish with lemon zest.

*** The beauty of the wild salmon is that is considered a “green fish.


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