Herb-Crusted Salmon with Feta, Orange and Pecan Salad

This vibrant salad comes together in a flash, but it’s anything but ordinary. Herb-seasoned salmon is pan-seared until golden and served over a bed of mixed greens with crumbled feta, sweet-tart cara cara orange slices, crunchy pecans and crispy croutons. A tangy honey-Dijon dressing ties it all together, while buttery garlic bread on the side makes it a satisfying meal.

Perfect for busy weeknights when you want something special without spending hours in the kitchen. The combination of fresh citrus, creamy feta and nutty pecans complements the rich salmon beautifully. Serve it as a main course salad that’s sure to impress.

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Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit Cara Cara OrangeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the salmon dry with paper towels. Season all over with herbes de Provence, salt and pepper.
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the salmon and cook until browned and cooked through, about 5-7 minutes per side. If browning too quickly, reduce heat and cover with a lid. Transfer to a cutting board.
3. While the salmon cooks, zest and quarter the lemon. Zest the orange, then cut off the top and bottom. Stand the orange upright and slice off the peel in downward strips, removing all white pith. Quarter the orange and slice into ¼-inch thick quarter-moons.
4. In a large bowl, whisk together the honey Dijon dressing, lemon zest, orange zest, a drizzle of olive oil, a squeeze of lemon juice (about 1 tablespoon), salt and pepper. Set aside.
5. Halve the ciabatta and toast until golden. Spread the cut sides with garlic herb butter, then cut each half diagonally.
6. To the bowl with the dressing, add the mixed greens, pecans, croutons, feta and orange pieces. Toss until evenly combined. For extra flavor, toast the pecans in a dry pan for 2-3 minutes before adding.
7. Slice the salmon crosswise. Divide the salad between plates, top with the salmon and serve with the garlic bread on the side.

Recipe Tips

FAQ

Can I use a different type of orange?

Yes, navel oranges or blood oranges work well in place of cara cara oranges.

Can I make this salad ahead of time?

You can prep the dressing and slice the oranges in advance, but toss the salad with dressing just before serving to keep the greens crisp.

What can I substitute for herbes de Provence?

A mix of dried thyme, rosemary, oregano and lavender works as a substitute.