Cookwith

Name: Mediterranean-Style Pan-Seared Salmon with Crunchy Broccoli Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets (6 oz each), skin-on; 1 tbsp olive oil; 1 lemon, zested and juiced; 1 tsp dried oregano; Salt and pepper, to taste; 4 cups broccoli florets (bite-size pieces); 1/2 small red onion, thinly sliced; 1/3 cup toasted sunflower seeds; 1/4 cup golden raisins; 1/4 cup crumbled feta cheese; 1/2 cup plain Greek yogurt; 2 tbsp mayonnaise; 1 tbsp honey; 2 tbsp apple cider vinegar; 2 tbsp chopped fresh parsley

Mediterranean-Style Pan-Seared Salmon with Crunchy Broccoli Salad

RusticMelon7775

This dinner marries the juicy, crisp-seared salmon of the Mediterranean coast with a fresh, crunchy broccoli salad bursting with flavor and texture. The trick for perfect salmon: patting it dry, seasoning well, and searing skin-side down for maximum crispiness. The broccoli salad is balanced by a creamy Greek yogurt dressing, pops of golden raisin sweetness, toasted sunflower seeds for crunch, and a touch of feta for tang. Blanching the broccoli keeps it vibrant and crisp-tender, while fresh parsley brings everything together. It’s a fast, vibrant meal perfect for warm summer evenings or casual entertaining.

Ingredients

Instructions

Pat salmon fillets dry and season both sides with salt, pepper, dried oregano, and lemon zest. Let sit while you prepare the salad.
Bring a medium pot of salted water to a boil. Add broccoli florets and blanch for 1 minute, then immediately transfer to a bowl of ice water to stop cooking. Drain and dry thoroughly.
In a large bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, half of the lemon juice, and a pinch of salt and pepper until smooth.
Add the blanched broccoli, sliced red onion, toasted sunflower seeds, golden raisins, and crumbled feta to the dressing. Toss well to coat. Mix in fresh parsley. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
Heat olive oil in a nonstick or cast iron skillet over medium-high heat. When hot, add salmon fillets skin-side down. Cook without moving for 4-5 minutes, pressing down gently for even contact.
Flip salmon and cook another 2-3 minutes, or until just cooked through and flakes easily with a fork. Squeeze remaining lemon juice over fish before removing from pan.
Plate salmon fillets with a generous scoop of broccoli salad on the side. Garnish with extra parsley and lemon wedges if desired.