Pan-Seared Salmon With Pico And Mixed Greens
Shannon Clark
Shannon Clark Dymatize
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735 Calories
85 g Carbs
42 g Protein
25 g Fat
Total Time
1 serving

As her day is winding down, Ziggy likes to taper her calories and begin reducing carbohydrate intake, especially starchy carbs. "A lighter [lower-calorie] dinner packed with more vegetables is perfect for me," she explains. "In the evening, I don't necessarily want a traditional carbohydrate with my meal, since I usually eat starches throughout the day."


  • 1 tbsp olive oil
  • 1 salt and pepper to taste
  • 6 oz salmon fillet
  • ¼ cup pico de gallo
  • 2 cup organic mixed greens

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  1. Place the olive oil in a cast-iron skillet and heat on medium high.
  2. Sprinkle the salmon with salt and pepper and set it in the pan skin-side down and cook, without moving, until the sides are cooked just past halfway up the fillets.
  3. Flip the fillet skin-side down and cook until the sides are fully cooked.
  4. Remove from the heat for a medium-rare temperature. Let the salmon cool slightly.
  5. Serve the salmon over a bed of mixed greens and sprinkle the pico de gallo over top.

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