Recipe: Seared Salmon Summer Salad

Recipe by Shayla Leftridge

Calories: 263
Fat: 13 g.
Carbs: 10 g.
Protein: 27 g.

Alt Protein: Chicken/Shrimp
Vegetarian: No Salmon
Gluten Free: N/A
Chopped: Crumbled Bacon


4 oz Salmon (skin removed)

1/8 t. Onion/garlic powder blend

Black pepper to taste

1/8 t. Old bay

1/8 t. Dill

Romaine or other dark leafy green lettuce

1⁄4 Persian or English cucumbers sliced or cut

4 Cherry tomatoes halved

1-2 t. Red onion chopped or sliced

Sprig Mint leaves whole or chopped

1⁄4 – 1⁄2 c. Watermelon (or other summer fruit)
de-seeded & cubed small

1 oz. feta crumbles

Oil spray


  1. Pat fish dry cut into cubes or small 1⁄2”-1” pieces. Add old bay, and dill (or
    any seasoning you like)
  2. Heat pan and add oil spray prior to adding the fish.
  3. Pan sear on medium and gently turn on each side until cooked. Do not move
    the fish around as it will break apart. Allow fish to lightly sear on one side
    before turning.
  4. Remove from heat and rest to cool.
  5. For the best flavor, add a small pinch of salt to watermelon and toss with
    chopped mint prior to adding to salad.
  6. After washing, build your salad with lettuce, fruits, and veggies.
  7. Top with feta and dressing of choice.