* 1 teaspoon grapeseed oil
* Salt and pepper
* 4 (6-ounce) salmon fillets
* 1 bunch parsley, chopped
* 1 bunch dill, chopped
* 4 tablespoon chopped mint
* 4 tablespoon chopped chives
* 1 cucumber, diced
* 4 red radishes, diced
* 1 apple, diced
* Juice of 1 meyer lemon
* 4 tablespoon extra virgin olive oil


Preheat the oven to 400°F. Heat grapeseed oil in a skillet over high heat. Season salmon with salt and pepper. Add the salmon, skin side down to the skillet. Cook for 2 minutes then place in the oven for an additional 3 minutes. The salmon should be medium-rare.

In a bowl, mix all the herbs together. Top the fish with the herb mixture, reserving a few Tablespoons for the salad. Add the cucumber, radish and apple to the bowl. Sprinkle with the lemon juice and extra virgin olive oil and season to taste with salt and pepper. Serve with the fish.

Round Out the Meal:

With lemon-scented couscous.

Thanks to Prevention.

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