• Katherine Arthurs

Mustard Dill Dressed Salmon with Butter Lettuce + Basil

This is the perfect summer meal. The salmon crisps up nicely in the pan + the combination of mustard, dill + apple cider vinegar is so simple + fresh. Dill makes everything better in my opinion, oh + garlic.


It's a light + easy meal - serve with butter lettuce + basil.


The dressing would be great with chicken + steak..over rice or pasta. It's a great universal dressing to keep on hand.


Mustard Dill Dressed Salmon with Butter Lettuce + Basil


2-4 portions of good quality salmon

1 tablespoon coconut oil (or cooking oil of your choosing)

1/4 cup apple cider vinegar

1/3 cup extra virgin olive oil

1 heaping tablespoon dijon mustard

1/2 garlic clove, minced

1/4 teaspoon salt, plus more for seasoning

1/4 teaspoon ground black pepper, plus more for seasoning

2 tablespoons fresh dill, chopped

1 head butter lettuce, cleaned + leaves separated

6 fresh basil leaves, sliced in half


Using a non stick pan, heat the coconut oil over high heat. Sprinkle the salmon with salt + pepper on the non skin side. When the pan is hot, add the salmon with the skin side facing up. Turn the heat to medium + cook for 3-4 minutes.


Meanwhile, mix up the dressing in a small glass jar or bowl. Combine the vinegar, olive oil, dijon mustard, garlic, salt, pepper + fresh dill. Mix until all combined. Arrange the lettuce leaves + basil on the side of your serving plates.


Flip the salmon over to cook on the skin side for 3-4 minutes or until the salmon is cooked to your liking. Remove from the pan to a cutting board or side plate. Let rest for 1-2 minutes before plating.


Add the salmon to each serving plate, next to the butter lettuce. Dressing a tablespoon or so of the dressing on top of the salmon. Drizzle some on the lettuce + basil as well.


Serve + enjoy!