• Pan Fried Salmon With Creamy Lemon Avocado Dressing

    salmon with creamy lemon vinaigrette


    • 4 salmon fillets
    • 2 tablespoons olive oil or coconut butter (for frying)
    • juice from 2 lemons
    • 1 teaspoon lemon zest
    • 1/4 cup extra virgin olive oil
    • 1/2 avocado
    • 1 teaspoon fresh rosemary
    • 1 clove garlic, minced
    • 1 teaspoon Dijon mustard
    • salt and pepper to taste
    • 1 teaspoon honey (optional)


    1. Combine olive oil, avocado, lemon juice, lemon zest, mustard, garlic and rosemary in a blender or food processor. Blend until you get a creamy consistency. Taste and add salt and pepper if desired. If you like a sweeter sauce then add honey to the sauce and stir well. Add a small volume of water if sauce is too thick
    2. Transfer sauce to the refrigerator while you prepare the salmon
    3. Heat olive oil or coconut butter in a fry pan over a medium – high heat. Season each fish fillet with salt and pepper if desired and add to the hot pan, skin side down
    4. Reduce heat to medium – low and fry for 4-5 minutes until the skin is crispy. Flip the salmon and cook the other side for 2-3 minutes or to your liking
    5. To serve, pour some sauce onto the plate, add salmon and drizzle some more sauce over the top