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Pan-Seared Salmon

Pan-Seared Salmon

with Honeydew-Cucumber Salsa & Watercress Salad

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Rated 3.4 / 4out of 3409 ratings
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Forget what you know about salsa—this version turns your traditional tomato salsa upside-down with refreshing crunch, minty brightness, and subtle sweetness. Served atop flaky salmon and crispy roasted sweet potatoes, you’ll be pleasantly surprised with this unusual combination of flavors.

Tags:Eat FirstGluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 fillet



4 ounce

Honeydew Melon

1 sprig


1 unit


1 unit


1 unit

Sweet Potato

4 ounce


1 unit


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3271.888 kJ
Calories782 kcal
Fat44 g
Carbohydrate59 g
Dietary Fiber9 g
Protein42 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Roast the Sweet Potatoes
Roast the Sweet Potatoes

Preheat oven to 400 degrees. Peel and thinly slice the sweet potato into ¼-inch rounds. On a baking sheet, toss the sweet potatoes with ½ tablespoon olive oil and season with salt and pepper. Roast for 20-25 minutes, until golden brown and tender, flipping half way through.

Prep the Ingredients
Prep the Ingredients

Meanwhile, peel the cucumber and halve lengthwise, then scoop the seeds out with a spoon. Dice the cucumber and honeydew into ¼-inch cubes. Mince the shallot and mint leaves. Zest and halve the lime.

Make the honeydew-cucumber salsa
Make the honeydew-cucumber salsa

Make the honeydew-cucumber salsa: in a medium bowl, toss the honeydew, mint, half the cucumber, half the shallot (or less, to taste), and the juice of half the lime. Season with salt and pepper.

Make the citronette
Make the citronette

Make the citronette: in a small bowl, whisk together 2 tablespoons olive oil, the lime zest, the juice of the remaining lime, the remaining shallot, and a pinch of salt and pepper.

Cook the Salmon
Cook the Salmon

Heat ½ tablespoon olive oil in a large pan over medium-high heat. Season the salmon with salt and pepper on both sides, then add to the pan and cook 3-4 minutes per side, until golden brown and just opaque in the center.


Toss the watercress, remaining cucumber, and roasted sweet potatoes with the citronette, then top with the salmon and honeydew-cucumber salsa. Enjoy!