10-Minute Pan Seared Salmon with Avocado Gremolata
Ingredients
The salmon
-
2
fillets
salmon (4–5 ounces each) or one 10 ounce salmon fillet, skin on
-
1 to 2
Tablespoons
butter or light olive oil
-
to taste
Kosher salt and black pepper
Avocado Gremolata
-
1
small
ripe avocado or ½ large, peeled and diced
-
⅓
cup
chopped fresh parsley or 4 teaspoons dried parsley
-
2
cloves
garlic, minced
-
¼
teaspoon
lemon pepper seasoning or peppercorns
-
¼
teaspoon
kosher salt
-
3 to 4
Tablespoons
extra virgin olive oil
-
1
lemon, juiced or 2–3 Tablespoons lemon juice
Instructions
- Rinse the fish fillets with water and pat dry.
- Heat a large skillet over medium-high heat and add the butter, swirling until melted.
- Place the salmon fillets in the pan, flesh side down.
- Sear the salmon for 3 minutes, then flip and sear the skin until firm and opaque, about 3-5 minutes.
- Remove the pan from heat and let the salmon cool in the pan for 2-3 minutes, seasoning with salt and pepper.
- Prepare the avocado gremolata by mixing all the gremolata ingredients in a small bowl until combined.
- Top the salmon with the avocado gremolata and serve.
Nutrition Facts (estimated)
Servings
3
Calories
362
Total fat
29.1g
Total carbohydrates
5.8g
Total protein
22.7g
Sodium
272.3mg
Cholesterol
48.3mg
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