While waiting for the pan to heat up, season the salmon fillets with the black pepper and garlic powder.
Drizzle the oil into the hot pan. Then add the salmon to the pan. Allow the salmon to cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes.' You will know that the salmon is done when the entire fillet is the lighter pink color. If you have a thicker fillet you can also cook it for a minute or so on each of the sides that had not been placed down on the pan. This will ensure the salmon is done. A good cut of salmon can be eaten raw, but most people like their salmon cooked medium. Medium is a light pink on the outside, flaky on the outside, but still a little moist and a slightly darker pink on the inside.
While the salmon is cooking, place your lettuce into a large bowl and toss with your dressing. (I like to toss the lettuce with the dressing ahead of topping the salad, this allows the dressing to be evenly distributed throughout the salad.)
Transfer your greens to their serving bowls and then top with your sliced radish, feta crumbles, cranberries, and shaved almonds.
Once the salmon is done cooking plate it on top of your salad then garnish wih a lemon slice and enjoy!
If meal prepping please be sure to check out my notes below, they provide the best way to store the salad to keep it as freash as possible.
Macro Nutrition
Nutrition Facts
Salmon Cranberry Radish
Amount Per Serving
Calories 618Calories from Fat 337
% Daily Value*
Fat 37.4g58%
Saturated Fat 8g50%
Trans Fat 0g
Polyunsaturated Fat 9.2g
Monounsaturated Fat 11.1g
Cholesterol 139.9mg47%
Sodium 369.9mg16%
Potassium 1077mg31%
Carbohydrates 19.8g7%
Fiber 2.6g11%
Sugar 13.4g15%
Protein 49.4g99%
Vitamin A 191.2IU4%
Vitamin C 25.7mg31%
Calcium 27mg3%
Iron 14.4mg80%
* Percent Daily Values are based on a 2000 calorie diet.