Cookwith

Name: California Citrus-Seared Salmon with Avocado Fennel Salad (Keto, Pescatarian)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets (6 oz each), skin-on, pin bones removed; 2 tbsp olive oil, divided; Zest of 1 lemon; Zest of 1 orange; 1 tbsp lemon juice; 1 tbsp orange juice; 1 small fennel bulb, thinly shaved; 1 ripe avocado, diced; 1/4 cup thinly sliced radishes; 2 cups baby arugula; 1 tbsp capers, drained; 1/4 cup fresh dill, roughly chopped; Salt, to taste; Freshly ground black pepper, to taste; 1/4 tsp crushed red pepper flakes (optional)

California Citrus-Seared Salmon with Avocado Fennel Salad (Keto, Pescatarian)

CrushedLemon1034

Inspired by the viral Coldplay concert moment in Foxborough and the intrigue that followed, this dish is a playful, sophisticated West Coast take on a dinner that’s full of contrast—like the concert’s kiss cam drama. Crisp-skinned, citrus-zested salmon gets the spotlight, paired with a bright, cooling salad of creamy avocado, crunchy fennel, and peppery arugula. The flavors balance salty, fatty richness with zingy acid and fresh herbs, making for a memorable, conversation-worthy meal with a California vibe. A perfect dish for those craving both excitement and harmony at the table.

Ingredients

Instructions

Pat salmon fillets dry and season both sides generously with salt and pepper. Sprinkle with lemon and orange zest. Let sit for at least 10 minutes to allow seasoning to penetrate.
Heat 1 tbsp olive oil in a large nonstick or cast iron skillet over medium-high heat. When hot, add salmon fillets skin-side down. Sear without moving for about 4-5 minutes, until skin is crisp and salmon is mostly cooked through. Carefully flip and cook 1-2 minutes more, basting with pan oil, until just cooked through. Remove from heat and rest.
In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, orange juice, and a pinch of salt. Add shaved fennel, diced avocado, radishes, arugula, capers, dill, and red pepper flakes. Gently toss to coat, taste, and adjust seasoning with more salt or citrus if needed.
Plate a generous mound of fennel-avocado salad on each plate. Top with a seared salmon fillet, skin-side up for maximum crispness.
Finish with a further drizzle of citrus juice or olive oil if desired, and a final sprinkle of dill. Serve immediately.