When I need a fast dinner that still feels a little fancy, I make this pan seared lemon pepper salmon. A hot skillet gives the fillets that golden, crispy edge, then a quick lemon-butter finish turns the whole thing bright and silky. Pair it with a simple veggie or a pile of rice, and dinner’s done before you’ve even started missing takeout.

I love salmon. And when you are preggo, you have to be careful with fish. I am lucky that salmon is on the list of fish that are ok to eat while you are preggo. It’s a good thing because I have been craving a good salmon lately.

This salmon was perfect. It was a delicious and light meal full of flavor. I love to pan sear my salmon. It gives it an amazing crust. It is so nice how fast salmon is ready. It was ready in about 5 minutes and was perfectly flaky and tender. The lemon gave it a hint of citrus flavor and the pepper was the perfect spice. I loved everything about this quick and delicious meal.

 More delicious salmon recipes:

Honey Glazed Salmon with Browned Butter Lime Sauce

Grilled Pistachio Salmon

Asian Glazed Salmon

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Pan Seared Lemon Pepper Salmon

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By: Alyssa Rivers

A delicious and light lemon pepper salmon that is ready in a matter of minutes!

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 Servings

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Ingredients 

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• ▢ 2 (6-ounce) salmon filets
• ▢ 1 ½ tablespoons olive oil
• ▢ 1 ½ tablespoons lemon juice
• ▢ coarse ground pepper
• ▢ 2 lemons

Simple salad:

• ▢ 3 cups baby arugula/ spinach greens
• ▢ ½ cup cherry tomatoes, halved
• ▢ ¼ cup red onion, thinly sliced
• ▢ salt and pepper
• ▢ 1 Tablespoon extra virgin olive oil
• ▢ 1 Tablespoon red wine vinegar

Instructions 

• Heat a medium non-stick skillet over medium heat. Mix the olive oil and lemon juice in a bowl.
• Season the salmon fillets with pepper and coat each side with the oil and lemon juice. Let them rest in the bowl until the pan is preheated.
• Place salmon fillets in the pan skin side down. Cover the top and let them cook for 4-5 minutes until cooked throughout. For a pan-seared crust once they are finished, flip them over for a few seconds to brown the top.
• In a large bowl toss together the arugula, tomatoes, onion, salt, pepper, olive oil, and vinegar.
• Sprinkle the fish with fresh lemon and serve over the simple salad.

Nutrition

Calories: 456kcalCarbohydrates: 16gProtein: 37gFat: 29gSaturated Fat: 4gCholesterol: 94mgSodium: 118mgPotassium: 1344mgFiber: 5gSugar: 5gVitamin A: 4470IUVitamin C: 84mgCalcium: 93mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course

Cuisine: American

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