Seared Salmon with Apple Spinach Salad and Honey Dijon Dressing

This seared salmon with apple spinach salad is the perfect quick and healthy dinner. In just 20 minutes, you can enjoy restaurant-quality flavors at home. The salmon is perfectly seasoned and pan-seared until golden, while the salad combines fresh spinach, crisp apple and a tangy honey Dijon dressing.

A sprinkle of buttery, lemony toasted panko adds a delightful crunch that takes this dish over the top. Whether you’re looking for a weeknight meal or a light yet satisfying dinner, this recipe delivers on taste and ease.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Melt 1 tablespoon butter in a large nonstick pan over medium-high heat. Add panko breadcrumbs, season with salt and pepper and cook, stirring, until golden brown, 3-5 minutes. Transfer to a small bowl and wipe out the pan.
2. Pat the salmon dry with paper towels and season all over with salt and pepper. Evenly sprinkle with Fry Seasoning. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. If browning too quickly, reduce heat to medium and cover until done. Transfer to a cutting board.
3. Meanwhile, zest the lemon and cut it into quarters. Halve, core and thinly slice the apple. Add as much lemon zest as you like to the bowl with the panko and stir to combine.
4. In a large bowl, whisk together the honey Dijon dressing, a drizzle of olive oil and the juice from one lemon wedge (two wedges for 4 servings).
5. Add the sliced apple, spinach and half of the lemony panko to the bowl with the dressing. Toss to combine. Taste and add more lemon juice, salt or pepper if desired.
6. Thinly slice the salmon. Divide the salad between shallow bowls, top with the remaining lemony panko and fan the sliced salmon alongside. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless skinless chicken breasts or thighs. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

What can I use instead of honey Dijon dressing?

You can make a quick substitute by mixing equal parts Dijon mustard, honey and olive oil, plus a splash of vinegar.

How do I store leftovers?

Store the salmon and salad separately in airtight containers in the refrigerator for up to 2 days. The panko will lose its crunch, so it’s best to add it fresh when serving.