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Seared Salmon Salad over Mixed Greens

Seared Salmon served over mixed greens with dried cranberries, feta cheese, and candied pecans and a raspberry vinaigrette.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 656kcal
Author Christin Mahrlig


  • 4 boneless salmon filets
  • salt and pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons extra-virgin olive oil
  • 12 cups mixed salad greens
  • 1/2 cup dried cranberries
  • 1/2 small red onion, thinly sliced
  • 1/2 cup crumbled feta cheese

Candied Pecans

  • 2 tablespoons corn syrup
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup pecan halves

Raspberry Vinaigrette

  • 3 tablespoons raspberry balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/4 cup canola oil
  • kosher salt and freshly ground black pepper


  • Make the Candied Pecans. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
  • Combine corn syrup, sugar, salt, and cayenne pepper in a medium bowl. Add pecans and stir to coat. Spread on baking sheet and place in oven 5 minutes. Stir and place back in oven for 10 minutes. Let cool.
  • Make Vinaigrette. Whisk together vinegar, lemon juice, and honey. Gradually add in canola oil, whisking continuously. Season with salt and pepper. Set aside.
  • Make Salmon. Season salmon with salt and pepper and sprinkle with paprika. Heat oil in a large skillet over medium heat. Place salmon in pan, skin side up for about 4 minutes. Turn and cook until salmon is medium-rare, about 4 more minutes.
  • In a salad bowl, toss mixed greens with cranberries, red onion, and feta. Divide between 4 plates. Top with salmon and pecans and drizzle with Vinaigrette.


Calories: 656kcal