Pan roasted salmon on a bed of organic super greens, I think you'll enjoy making this super quick and healthy dish tonight - it's delicious, clean and it takes little time. 

Yields6 Servings
 6 5–6 ounce center cut salmon fillets, I use fresh, organic farm raised salmon from NorwayIt has a uniquely sweet flavor, rich texture and vibrant color. 
 2 tbsp extra virgin olive oil
 1 tbsp salt
 ½ tsp paprika
 1 tsp fresh ground pepper
 Zest of one lemon, squeeze the lemon juice in the last 3 minutes of cooking
 1 5 ounce package of Organicgirl lettuce blendI love this mix because of textures, flavors, and colors)
Salad Dressing
 ¼ cup extra virgin olive oil
 1 clove garlic, grated
 2 tbsp lemon juice
 1 tbsp apple cider vinegar
 salt and fresh ground pepper
1

Whisk all the ingredients in a small bowl. Prepare your platter and arrange the super greens salad mix, lightly spoon the dressing over the greens a few minutes before ready to serve. 

2

Bring salmon to room temperature 30 minutes before cooking, place the salmon filets skin side down and brush each with olive oil, sprinkle of salt, dry mustard powder, paprika, fresh ground pepper and the lemon zest. Gently pat all the seasonings into the filets. Let marinate for the time that you have the salmon come to room temperature.

3

Heat a large nonstick skillet on medium high heat, place the salmon skin side up then (sprinkle the skin with salt and pepper) and cook for 4 minutes then turn the salmon with a spatula and continue cooking for an additional 3–4 minutes (this is the time I like to squeeze the fresh lemon juice, it adds so much freshness) or until the fish feels firm with a little bounce to it. 
Arrange the salmon filets over the dressed lettuce blend, and enjoy your healthy and delicious meal. 

Category

Ingredients

 6 5–6 ounce center cut salmon fillets, I use fresh, organic farm raised salmon from NorwayIt has a uniquely sweet flavor, rich texture and vibrant color. 
 2 tbsp extra virgin olive oil
 1 tbsp salt
 ½ tsp paprika
 1 tsp fresh ground pepper
 Zest of one lemon, squeeze the lemon juice in the last 3 minutes of cooking
 1 5 ounce package of Organicgirl lettuce blendI love this mix because of textures, flavors, and colors)
Salad Dressing
 ¼ cup extra virgin olive oil
 1 clove garlic, grated
 2 tbsp lemon juice
 1 tbsp apple cider vinegar
 salt and fresh ground pepper

Directions

1

Whisk all the ingredients in a small bowl. Prepare your platter and arrange the super greens salad mix, lightly spoon the dressing over the greens a few minutes before ready to serve. 

2

Bring salmon to room temperature 30 minutes before cooking, place the salmon filets skin side down and brush each with olive oil, sprinkle of salt, dry mustard powder, paprika, fresh ground pepper and the lemon zest. Gently pat all the seasonings into the filets. Let marinate for the time that you have the salmon come to room temperature.

3

Heat a large nonstick skillet on medium high heat, place the salmon skin side up then (sprinkle the skin with salt and pepper) and cook for 4 minutes then turn the salmon with a spatula and continue cooking for an additional 3–4 minutes (this is the time I like to squeeze the fresh lemon juice, it adds so much freshness) or until the fish feels firm with a little bounce to it. 
Arrange the salmon filets over the dressed lettuce blend, and enjoy your healthy and delicious meal. 

Pan Roasted Salmon