Seared Salmon with Strawberry Basil Salsa

Fresh, bright, and perfect for spring, this dish feels elegant enough for entertaining but simple enough for a weeknight dinner. Serves 4

For the Strawberry Basil Salsa
1 ½ cups fresh strawberries, diced
¼ cup fresh basil, chiffonade (thinly sliced)
2 tablespoons red onion, finely diced
1 tablespoon balsamic glaze or balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
Juice of ½ lemon
Pinch of salt
Pinch of black pepper

In a medium bowl, combine the diced strawberries, basil, red onion, balsamic, olive oil, honey, lemon juice, salt, and pepper.
Gently toss everything together and let sit for about 10 to 15 minutes so the flavors can mingle.

For the Salmon
4 salmon fillets (about 6 oz each)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 lemon, cut into wedges for serving

Pat the salmon fillets dry with paper towels.

Season both sides with salt, pepper, and garlic powder.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Place the salmon skin side up first and sear for about 4 to 5 minutes without moving it so you get that beautiful golden crust.

Carefully flip and cook another 3 to 5 minutes depending on thickness, until the salmon flakes easily but still looks moist in the center.

Plate and Serve

Transfer salmon to serving plates.

Top generously with the strawberry basil salsa.

Finish with a squeeze of fresh lemon.

Chef Aarika Serving Ideas

Pair with:

• Lemon herb couscous

• Roasted asparagus

• Spring pea risotto

• Grilled sourdough with whipped goat cheese

Chef Tip

Do not overcrowd the pan when searing salmon. A hot pan and a dry fillet are the secret to that restaurant-style crust.