Crispy greens, juicy tomatoes, fresh herbs, and perfectly pan seared salmon are tossed with spicy pepperoncini dressing for the ultimate summer salad. This combo has been on repeat for us because it’s so easy, delicious, and healthy too! It has all the goods in it and is brimming with varying textures and flavors.
Prep the vegetables and salad dressing beforehand, then sear the salmon for a quick & healthy meal in less than 30 minutes! What’s not to love?!
For another of my favorite summer salads, check out this Seared Salmon Salad with Halloumi … so easy & delicious. Chopped romaine lettuce, juicy tomatoes, spicy red onion, crisp cucumber, seared salmon, and melty halloumi, all tossed in a garlic herb dressing!
Ingredients in Pan Seared Salmon Salad
Salmon Filets – I used two fresh, 60z filets for this recipe. Adjust the seasoning and cook time as needed if your filets are less or more than 6oz. The thickness of the filets will also dictate cook time, with thicker filets needing more time than thinner ones.
Seasonings – I highly recommend this spice combo of Italian seasoning, garlic powder, smoked paprika, cayenne, and sea salt for a superb flavor that pairs well with the tangy pepperoncini dressing.
Romaine Lettuce – For the ultimate crisp + crunch factor, romaine lettuce is the best. You can 100% use any type of lettuce though, whatever is available to you!
Parmesan – Whether you use regular or vegan parmesan, the sharp and tangy bite of this cheese is the perfect compliment to this fresh salad. I like to use fresh parmesan and shave it off with a peeler for large pieces.
Microgreens – I love growing my own in my Fieldhouse from Leath! This countertop microgreen grow system is so aesthetically beautiful and the yield is just incredible – I have fresh microgreens ready to go for all my meals for 1-2 weeks!
Pepperoncini – These spicy and tangy pickled peppers give this salad a boost of flavor as both roughly chopped bites + in the dressing.
How to Make Pepperoncini Salad Dressing
This tasty pepperoncini salad dressing is so easy to make and will stay fresh in the fridge for up to 5 days. All you’ll need for it is pepperoncini peppers, brine from the pepperoncini jar, full fat greek yogurt, olive oil, water, kosher salt, and fresh ground black pepper.
For the greek yogurt, I prefer Fage 5% for the thickest and creamiest consistency. You could also sub for a dairy-free/vegan yogurt if needed, the texture will just be a bit thinner!
To make, simply blend all ingredients together until smooth then set aside. I like using an immersion blender for the creamiest texutre.
How to Cook Blackened Seared Salmon
- Pat dry the salmon filets with a paper towel and set aside.
- In a small bowl, whisk together Italian seasoning, garlic powder, smoked paprika, cayenne, and kosher salt. Sprinkle all sides of salmon filet with seasoning and use your hands to gently rub into filets.
- Preheat a cast iron skillet to medium and add 1 tbsp olive oil, and make sure the pan gets hot – this ensures you get a good sear. There should be a nice sizzle when the filets touch the pan.
- Add the filets to the hot cast iron skillet, flesh side down, and cover the pan. Cook undisturbed for 4-6 minutes until browned, then flip over and cook for an additional 4-5 minutes until cooked through. Remove from the pan and set aside.
Assembling Pan Seared Salmon Salad
I like to prep the veggies ahead of time or at least before beginning the salmon. Just to have everything ready to go while the salmon is still hot and juicy from cooking!
Once it’s time to assemble you’ll add the chopped romaine, spinach, and fresh arugula to a large bowl. Add the pepperoncini dressing and use salad tongs to mix to combine.
Top the dressed salad greens with sliced cherry tomatoes, cucumber, shaved parmesan, red onion, sliced pepperoncini, and microgreens. At this point, I like to use a fork to flake the salmon into big pieces before adding it to the salad.
Top with additional dressing, serve immediately, and enjoy!
How to Store Leftover Salad
For the best texture & longevity, I suggest storing any leftovers as separately as possible. I.e. salad mix in one container, salmon in another, and the salad dressing in its own jar. The salad mix + dressing should stay for 4-5 days while the salmon is best enjoyed within a day or two.
If you’ve already mixed the salad altogether, I suggest storing leftovers for up to a day. At this point, the greens might get soggy from the dressing and the salmon will begin to reach the limit for cooked storage.
More Healthy Salmon Recipes
Something about me is that I loooove a tasty salmon dish. It’s such a versatile filet and cooks up so easily! These two recipes would be a perfect choice for an easy & healthy meal.
Salmon Teriyaki Bowls – Fluffy white rice is layered with tangy quick pickled veggies, crispy teriyaki salmon bites, zesty aioli, salty nori, and creamy avocado.
Salmon Tacos with Jalapeno Cilantro Slaw – Soft tortillas filled with blackened salmon and creamy cilantro cabbage slaw. Every bite is bursting with fresh and zesty flavors for the ultimate summertime meal.
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Seared Salmon Salad 🙂
Ingredients
Spicy Pepperoncini Salad Dressing:
- 4 pepperoncini peppers de-stemmed, rough chopped
- 2 tbsp brine from pepperoncini jar
- 2 tbsp full fat greek yogurt
- 2 tbsp olive oil
- 2 tbsp water
- ½ tsp kosher salt
- ¼ tsp fresh ground black pepper
Seared Salmon:
- 1 tbsp olive oil
- 2, 6 oz salmon filets
- 2 tsp italian seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cayenne
- 1 tsp kosher salt
Salad Assembly:
- 1 small head romaine lettuce chopped (~6 cups)
- 1 cup baby spinach
- 1 cup fresh arugula
- 1 cup cherry tomatoes cut in half
- 1 cup persian cucumbers cut into half moons (~2 mini cucumbers)
- ½ cup freshly shaved parmesan
- ½ cup red onion thinly sliced (~ ½ small red onion)
- ½ cup pepperoncini thinly sliced & drained
Instructions
Spicy Pepperoncini Salad Dressing:
- Blend all ingredients with a handheld blender until smooth. Set aside.
Seared Salmon
- Preheat a cast iron skillet to medium and add 1 tbsp olive oil.
- Pat dry the filets with a paper towel and set aside.
- In a small bowl, whisk together Italian seasoning, garlic powder, smoked paprika, cayenne, and kosher salt.
- Sprinkle all sides of salmon filet with seasoning and use your hands to gently rub into filets.
- Add the filets to the hot cast iron skillet, flesh side down, and cover the pan. Cook undisturbed for 4-6 minutes until browned, then flip over and cook for an additional 4-5 minutes until cooked through. Remove from the pan and set aside.
Salad Assembly
- To a large bowl, add chopped romaine, spinach, and fresh arugula. Add desired amount of dressing and use salad tongs to mix to combine.
- Top dressed salad greens with remaining toppings: sliced cherry tomatoes, cucumber, shaved parmesan, red onion, sliced pepperoncini, and microgreens. Add seared salmon (I like to use a fork to flake the salmon into big pieces), and top with additional dressing to taste. Serve immediately and enjoy!
Notes
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