This Easy Asian Pan Seared Salmon Salad for One is ready in l10 minutes or less, and makes a delicious light and healthy lunch for those days when you have no time to spare! {gluten-free, low carb, heart healthy}
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5 from 3 votes

Quick & Easy Asian Pan Seared Salmon Salad for One

This healthy Asian Pan Seared Salmon Salad for One, makes a quick and easy lunch or dinner-perfect or those busy days when you have no time to cook!
Cook Time10 mins
Total Time10 mins
Servings: 1 serving
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 1 6- ounce wild salmon filet
  • 1 cup chopped Napa cabbage
  • 1/4 cup chopped green onion
  • 1/8 cup peanuts
  • 1 teaspoon Golden Balsamic vinegar
  • 2 teaspoons extra virgin olive oil divided
  • 1 teaspoons sesame oil
  • 1 teaspoon Braggs Amino Acids or gluten-free Tamari
  • 1/4 teaspoon Chinese 5 Spice Powder or to taste
  • salt and pepper


  • Heat a large heavy skillet over medium heat, add peanuts, and cook for ~3 minutes, stirring constantly to prevent burning. Remove peanuts from skillet, and allow to cool.
  • Add 1 teaspoon oil to the same skillet, and place salmon filet, skin side down, in the pan. Sprinkle salt and pepper on top and cook for 4 minutes, then flip over and cook for another 3 minutes. Remove salmon from pan to cool.
  • While salmon is cooking, chop the Napa cabbage and onions up, and make the dressing by combining the remaining olive oil with the sesame oil, balsamic vinegar, Braggs Amino Acids, and the Chinese 5 Spice Powder. Stir well, and set aside.
  • Assemble the salad by placing the cabbage on a plate, top with the salmon filet, sprinkle the green onions and peanuts on top, then drizzle the dressing over the salad.


Gluten-free and low carb. Make a low FODMAP version by substituting the Napa cabbage with common {green} cabbage or other low FODMAP greens, and use only the green tops of the onions.