Crispy Golden Salmon with Fresh Mediterranean Cucumber Tomato Salad

INGREDIENTS :

For the Crispy Salmon:

2 salmon fillets (skin-on)

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp paprika

½ tsp dried oregano

Squeeze of fresh lemon (optional)

For the Fresh Cucumber Tomato Salad:

1 cup cherry tomatoes, halved

1 small cucumber, sliced into half-moons

2 tbsp thinly sliced red onion

1 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped (optional but elite)

1½ tbsp olive oil

1 tsp red wine vinegar

Pinch of salt

Fresh cracked black pepper

DIRECTIONS :

Step 1: Sear That Salmon to Crispy Perfection

Pat salmon completely dry (this is how you get that golden crust).

Mix salt, pepper, garlic powder, paprika, and oregano.

Rub evenly over both sides.

Heat olive oil in a pan over medium-high heat.

Place salmon skin-side down first.

Cook 4–5 minutes without moving it (let the crust form).

Flip and cook another 2–3 minutes until golden and slightly caramelized.

Optional: Finish with a squeeze of lemon.

You want that deep golden-brown crust with slightly crisp edges like in the photo — not burnt, just beautifully seared.

Step 2: Make the Fresh Herb Salad

In a bowl, combine tomatoes, cucumber, and red onion.

Add parsley and dill.

Drizzle olive oil and red wine vinegar.

Season with salt and black pepper.

Toss gently.

The salad should look glossy, fresh, and vibrant — no overdressing.

Step 3: Plate Like the Photo

Arrange salmon fillets slightly angled on a white floral plate.

Spoon the cucumber tomato salad beside it.

Let a little olive oil from the salad lightly pool on the plate (that rustic Mediterranean vibe).

Serve with a simple fork placed alongside.

Simple. Bright. Clean. Straight-up summer energy.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Kcal: ~580 per serving

Servings: 2