Pan-Seared Salmon
with Honeydew-Cucumber Salsa & Watercress Salad
Pan-Seared Salmon
Crisp salmon pairs with a juicy honeydew-cucumber salsa and peppery watercress salad for a light, refreshing dinner with bright, summery flavor.
Ingredients
For 2 servings
- 1 unit Cucumber
- 4 ounce Honeydew Melon
- 1 unit Lime
- 1 sprig Mint
- 1 unit Shallot
- 2 fillet Skin-on Salmon
- 1 unit Sweet Potatoes
- 4 ounce Watercress
American
PDF
DifficultyEasy
Total Time35m
Calories782
Protein42g
Carbs59g
Fat44g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumMass Gain FriendlyEat First
⚠️Allergens:
🐟FishSwaps and substitutions
For dairy-free or gluten-free needs, the dish already fits well; if you want a lower-sugar option, swap the sweet melon in the salsa for extra cucumber. If avoiding fish, replace the salmon with seared tofu or halloumi and keep the same fresh salad elements.
What to serve with it
Serve with a simple grain like rice, quinoa, or couscous to make the meal more filling, plus extra lime wedges for brightness. A crisp white wine or sparkling water with herbs works well alongside the fresh, lightly sweet salad flavors.
