👩🍳 Instructions
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1
Pat fish fillets dry with paper towels. In a small bowl, combine garlic powder, paprika, salt, and pepper. Season both sides of each fish fillet generously with this mixture.
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2
Prepare the vinaigrette: In a small bowl or jar, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, Dijon mustard, dried oregano, dried basil, salt, and pepper until well combined.
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3
Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place seasoned fish fillets in the hot pan. Sear for 3-4 minutes per side, until golden brown and flaky. Adjust heat if fish is browning too quickly.
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4
While fish cooks, combine mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl.
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5
Once fish is cooked, remove from pan and let rest for a minute. Drizzle about half of the prepared vinaigrette over the salad and toss gently to coat.
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6
Divide dressed salad among four plates. Top each salad with a seared fish fillet. Serve immediately with extra lemon wedges for squeezing.
💡 Notes
For best results, use fresh, firm white fish fillets. The salad vegetables are highly customizable – feel free to add bell peppers, shredded carrots, or radishes. Dressing can be made up to 3 days in advance. Best enjoyed fresh, but leftovers can be stored separately and reheated gently.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
35g
Total Fat
20g
Saturated Fat
4g
Carbs
15g
Fiber
4g
Sugar
6g
Sodium
520mg
Cholesterol
70mg
