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Pan-Seared Salmon with Dijon and Dill Sauce

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Pan-Seared Salmon with Dijon and Dill Sauce

with orzo, lemon and cucumber feta coleslaw

Informations supplémentaires
30 min. | 504 kcal | easy | Even better the next day | Printable version
1. Setup Zest the lemon. Chop the dill. Thinly slice the cucumber and cabbage.
2. Cook the orzo Bring a pot of salted water to a boil. Cook the orzo 6-8 minutes until tender. Drain then mix with a drizzle of oil, salt and pepper to taste.
3. Cook the salmon Heat a drizzle of oil in a pan over medium heat. Pat the salmon dry and season with salt and pepper. Cook the salmon 3-4 minutes per side or until cooked to your liking.
4. Mix the salad Meanwhile, mix the cabbage with the cucumber, crumbled feta, a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, a pinch of sugar, salt and pepper.
5. Make the sauce Whisk the Dijon mustard with 1/4 2P | 1/3 3P cup of oil, the dill, zest and juice of half a lemon. Add salt and pepper to taste.
6. Plate your dish Serve the salmon with the mustard dill sauce, the orzo and the coleslaw. Bon appétit!
2unitSalmon Fillets
1unitDill
1unitLemon
40gFeta Cheese
15mlDijon Mustard
100gSliced green cabbage
180mlOrzo
1unitLebanese Cucumber(s)
What you need pan, spatula, bowl, whisk, pot, strainer
504 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 37g
12%
fat 23g
35%
cholesterol 91mg
30%
fiber 3g
12%
protein 36g
saturated 8g
40%
sodium 417mg
17%
sugar 5g
trans 0g