Seared Salmon with a Fresh Garden Salad

Ingredients:

• 2 salmon fillets, skin on or off
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 lemon, cut into wedges

For the Salad:

• 4 cups mixed greens
• 1 tomato, cut into wedges
• 1/4 red onion, thinly sliced
• 1/2 cucumber, sliced

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• A pinch of salt and pepper

Step-by-Step Instructions:

Prepare the Salmon: Pat the salmon fillets dry. Season both sides with salt and black pepper.

Heat the olive oil in a skillet over medium-high heat. Place the salmon in the hot skillet, skin-side down (if applicable).

Cook for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 2-3 minutes, or until the fish is cooked through

Prepare the Salad: In a large bowl, combine the mixed greens, tomato, red onion, and cucumber.

Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.

Pour the dressing over the salad and toss gently to coat all the vegetables.

To assemble, place a bed of the fresh salad on a plate. Top with the seared salmon fillet and garnish with a lemon wedge.