Pan-seared salmon is quick and easy to prepare, as well as a great source of protein and healthy fats to pair with deliciously roasted or grilled veggies.
Servings: 1 serving
- 1 salmon filet thawed
- 1/2 Tbsp avocado oil
- Avocado oil spray
- Fresh cracked black pepper to taste
Heat 1/2 Tbsp avocado oil over medium to medium-high heat in a medium sized skillet for a few minutes. (Use a large skillet if preparing more than one piece of salmon.)
Remove salmon from packaging and pat dry with a paper towel on both sides. Spray each side with avocado oil spray (or apply a thin layer of avocado oil using a silicone brush). Season with fresh cracked black pepper, to taste.
Add salmon to the heated pan and let cook for about 3-4 minutes on one side. Flip and cook for 3-4 minutes on the other side. It should be crispy and cooked through.
Use a meat thermometer to ensure that the salmon has reached an internal temperature of 145 F. When it has, remove from pan and serve hot as desired.
Serve on top of a large spinach salad with feta, strawberries, pepitas, red onions and balsamic vinaigrette, or alongside roasted sweet potatoes and various roasted vegetables.
Calories: 303kcal | Protein: 33g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 74mg | Potassium: 833mg | Vitamin A: 70IU | Calcium: 20mg | Iron: 1.4mg