This meal was light and healthy and a really nice change of pace from all the heavy Thanksgiving food and leftovers. It is a simple meal, but the smoked paprika and garlic on the salmon combined with the tart herby flavor of the ricotta sauce make it anything but boring.
I used frozen salmon that I defrosted and then rubbed with a combination of garlic powder, onion powder, smoked paprika and salt. The fish was seared in a hot skillet in some olive oil and then the heat turned down while it finished cooking.
I used the ricotta sauce for both the salad greens and the fish and it worked great on both. The sauce is made by combining some ricotta, lemon juice, salt, garlic, basil and pepper and blending with a little water until smooth.
Pan Seared Salmon with Lemon Basil Ricotta Sauce
Ingredients
For the fish:
- 4 salmon filets defrosted if frozen
- 1 tsp salt to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- olive oil for the pan
For the sauce:
- 1 cup ricotta cheese
- 2-3 tsp lemon juice
- 1 cup basil leaves
- 1 garlic clove
- salt to taste
Instructions
For the fish:
- Combine the seasonings and rub into the fish filets. Heat a few tbsp of oil in a non stick pan over medium high heat. Add the fish and allow to sear for a few minutes, then flip and sear the other side. Reduce the heat and allow the fish to finish cooking.
For the sauce:
- Blend all the ingredients in a mini blender and taste. Adjust seasoning if needed and thin with a little water if too thick.
To serve:
- Add some greens or rice to a plate, top with fish and drizzle the sauce over the top and serve.