Seared salmon with tomato salad

The Mr. and I try to eat fish once a week. Any less, and we feel we’re not getting enough of the nutrients fish provides. Any more, and we start to get nervous about mercury consumption.

Lately we’ve been making this super easy and tasty salmon recipe with tomato, orange, and olive salad. It might sound a little weird at first, but bear with me. This recipe has it all: it’s healthy, easy, fast, colorful, and somewhat unusual. We like a change of pace. I believe the Mr. found this on the Real Simple website a while back. Here’s how to make this yummy meal.

To make the salad, you’ll need:

  • one tomato
  • one navel orange
  • a handful of green, pitted olives
  • a tablespoon of olive oil
  • a dash of salt and pepper

Cut the tomato into small wedges and place in a bowl. Peel the orange and pull out any seeds. Pull apart the wedges and add them to the tomatoes. Add the olives–we use about half of a small jar. Finally, toss in the olive oil, salt, and pepper. Done!

Next, it’s time to quickly pan sear the salmon. Side note: Make sure you thaw your fish if you purchase it frozen. Since we try to only go to the grocery store once a week, we’ve been really happy to discover an excellent wild frozen salmon. Each filet is individually vacuum-sealed and they come in packs of two–perfect for two people. We thaw our fish in the refrigerator for a day.

Put a bit of vegetable or olive oil in a large skillet and heat it up a bit on medium. Then, simply salt and pepper the fish and place it in the skillet, skin side down to start. We’ve been loving our new cast-iron skillet for recipes like this.

Gently flip the fish after about four minutes. After another four minutes the fish should flake easily with a fork, a sign it is all done. Don’t  over cook your fish! As soon as it flakes, it’s done.

That’s it! The simplicity of the fish compliments the more complex, unusual salad. I honestly can’t get enough of this meal and would eat it twice a week if I could.

We like our fish with a wedge of fresh lemon. Sometimes we cook a side of cous cous or rice if we’re especially hungry.

I can’t wait to try this in the summer with grilled fish and fresh in-season tomato.

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