This Pan-Seared Swordfish Salad Recipe is delicious and healthy. If you have been wanting to add more fish to your meal plans, give this easy recipe a try!

Prep time: 20 minutes Cooking time: 10 minutes Serves: 4

INGREDIENTS

For Lemon Vinaigrette

Extra virgin olive oil White balsamic vinegar Lemon juice Organic lemon zest Italian seasoning Garlic powder Dijon mustard Honey Sea salt

INGREDIENTS

Other Ingredients

Swordfish steaks Sea salt (or kosher salt) Black pepper Carrots Baby arugula Basil Parsley For garnish: Lemon

SUPPLIES USED

Vegetable Peeler Glass jar with a tight-fitting lid

DIRECTIONS

Step #1. Prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.

DIRECTIONS

Step #2. Heat olive oil in a large skillet over medium-high heat until hot.

DIRECTIONS

Step #3. Generously season the swordfish fillets on both sides with salt and black pepper and add to the hot skillet.

DIRECTIONS

Cook until golden brown and releases easily from the bottom of the skillet, approximately 4-5 minutes.

DIRECTIONS

Turn and cook for another 4-5 minutes, or just until the swordfish fillet is cooked through. Remove from heat and set aside.

DIRECTIONS

Tip: The swordfish fillets should change color/turn white about 1/3 of the way up from the bottom as the fish cooks. The remaining portion will cook through as it rests.

DIRECTIONS

Step #4. Add the carrot ribbons, arugula, basil, and parsley to a large bowl and drizzle 2-3 tablespoons of the lemon vinaigrette.

DIRECTIONS

Season with teaspoon salt and black pepper to taste. Toss it to combine.

DIRECTIONS

Step #5. To serve, put it on a serving platter or divide the swordfish salad between four individual serving plates and top each with a piece of swordfish.

DIRECTIONS

Garnish with lemon slices, if desired, and offer the remaining vinaigrette on the side.