Spiced Pan-Seared Salmon with Fresh Tomato–Cucumber Herb Salad

Elevate your weeknight dinner with this vibrant and incredibly satisfying Spiced Pan-Seared Salmon with Fresh Tomato-Cucumber Herb Salad! This dish masterfully balances a rich, flaky salmon fillet, perfectly seared with a delicate spice crust, against a bright, refreshing salad bursting with the crispness of cucumber, the juicy sweetness of tomatoes, and an aromatic blend of fresh herbs. It’s a healthy, elegant meal that comes together quickly, making it ideal for busy evenings yet impressive enough for guests. Every bite offers a delightful contrast of warm, savory fish and cool, tangy salad, promising a delicious culinary experience that’s as good for you as it is flavorful.

Ingredients:

For the Spiced Pan-Seared Salmon:

• 4 (6-ounce / 170g each) salmon fillets, skin on or off (preferably skin on for crispiness)
• 1 tablespoon olive oil
• 1 teaspoon paprika (sweet or smoked)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional, for a kick)
• Salt and freshly ground black pepper, to taste

For the Fresh Tomato–Cucumber Herb Salad:

• 1 large cucumber, peeled (or unpeeled if English cucumber) and finely diced
• 1 pint (about 2 cups) cherry or grape tomatoes, halved (or 2 medium regular tomatoes, diced)
• ¼ cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint (optional, but highly recommended)
• 1 tablespoon finely chopped fresh dill (optional)
• 2 tablespoons olive oil (extra virgin preferred)
• 1 tablespoon fresh lemon juice (from about ½ lemon)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)

Step-by-Step Instructions:

1. Prepare the Salmon:
   • Pat the salmon fillets very dry with paper towels. This is crucial for achieving a crispy skin (if skin-on) and a good sear.
   • In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper (if using), ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well.
   • Evenly sprinkle the spice mixture over both sides of the salmon fillets, gently pressing it onto the fish.
2. Make the Tomato-Cucumber Herb Salad:
   • In a medium mixing bowl, combine the diced cucumber, halved tomatoes, chopped fresh parsley, chopped fresh mint (if using), and chopped fresh dill (if using).
   • In a small bowl, whisk together the 2 tablespoons of olive oil, fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
   • Pour the dressing over the vegetables and herbs. Gently toss to combine. Taste and adjust seasoning as needed. Set aside while you cook the salmon.
3. Pan-Sear the Salmon:
   • Heat the 1 tablespoon of olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering and hot, but not smoking.
   • Carefully place the salmon fillets, skin-side down (if applicable), into the hot skillet. If your pan isn’t large enough, cook in two batches to avoid overcrowding, which can steam the fish instead of searing it.
   • Sear for 4-6 minutes on the skin side (or first side if skinless) until the skin is crispy and golden brown, and the fish is cooked about two-thirds of the way up the sides. Gently press down on the fillets with a spatula for the first minute to ensure even contact with the pan.
   • Flip the salmon fillets and cook for another 2-4 minutes on the other side, or until the salmon is cooked through to your desired doneness. The internal temperature should reach 145°F (63°C) for medium, or flakes easily with a fork.
   • Remove the salmon from the skillet and let it rest for 1-2 minutes.
4. Serve:
   • Divide the Spiced Pan-Seared Salmon among serving plates.
   • Serve immediately with generous portions of the fresh Tomato–Cucumber Herb Salad alongside or on top of each salmon fillet. Enjoy!

Tips, Variations, and Storage:

• Dry Salmon is Key: Seriously, patting the salmon very dry is the #1 trick for a good sear and crispy skin.
• Don’t Overcook: Salmon cooks quickly. Overcooked salmon can be dry. Keep an eye on it!
• Spice Blend Variation: Feel free to adjust the spices to your preference. Smoked paprika adds a lovely depth, or you could add a pinch of cumin or coriander.
• Citrus Boost: A squeeze of fresh lemon or lime juice over the cooked salmon just before serving brightens the flavors even more.
• Additions to Salad:
  • Red Onion: A little finely diced red onion can add a sharp contrast.
  • Feta Cheese: Crumbled feta would be delicious in the salad.
  • Olives: Sliced Kalamata olives can add a briny touch.
• Other Proteins: The salad would also be excellent with grilled chicken, shrimp, or even halloumi cheese.
• Storage: This dish is best enjoyed fresh. Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days, and the salad for 1-2 days. Reheat salmon gently to avoid drying it out, or enjoy cold flaked into another salad.

Pairings:

• Grains: A side of fluffy couscous, quinoa, brown rice, or a light pasta can make this a heartier meal.
• Vegetables: Steamed asparagus or sautéed green beans would complement this dish beautifully.
• Wine: A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or a light Rosé would be an excellent pairing.
• Bread: A crusty piece of whole-grain bread to soak up any juices.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 8-12 minutes
• Total Time: 25-30 minutes
• Servings: 4
• Cuisine: Mediterranean / American Fusion
• Effort Level: Easy