- 2 (6 oz) salmon fillets
- Salt and freshly ground pepper
- 1 Tbsp vegetable oil
- 2 Tbsp butter
- 1 lemon, zested and juiced
- 10 oz Harmons Sweet Thai salad
Season salmon with salt and pepper.
In a frying pan over medium-high heat, add oil. Add salmon and cook until golden brown, about 4 minutes. Turn over and cook until internal temperature reads 130°. Remove from heat and add butter and swirl until melted. Add lemon zest and juice and tilt pan toward you. Using a spoon, baste salmon with lemon-butter mixture.
Remove from pan and let rest for 5 minutes. Divide salad and salmon between two plates. Drizzle lemon-butter sauce over salmon and salad.