Seared Salmon with Apple Spinach Salad and Honey Dijon Dressing

This seared salmon with apple spinach salad is a quick, restaurant-quality meal that comes together in just 20 minutes. Perfect for busy weeknights, it features juicy, golden-brown salmon fillets seasoned with a savory fry seasoning, served alongside a crisp salad of fresh spinach and thinly sliced apples. The tangy honey Dijon dressing ties everything together, while a sprinkle of buttery, lemony toasted panko adds a delightful crunch.

Whether you’re looking for a light yet satisfying dinner or a dish that’s packed with flavor and texture, this recipe delivers. The combination of sweet apples, peppery spinach and rich salmon is balanced by the bright, zesty notes of lemon and the creamy tang of the dressing. It’s a wholesome meal that feels indulgent without the fuss.

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Ingredients

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

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

10 ounce SalmonView 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with trout, arctic char or even a firm white fish like cod. Adjust cooking time as needed.

How do I make this recipe dairy-free?

Use a dairy-free butter substitute or olive oil instead of butter for toasting the panko. The dressing and other ingredients are naturally dairy-free.

Can I prepare the salad ahead of time?

You can prep the apple and dressing in advance, but toss the salad with spinach and panko just before serving to keep it crisp.