15 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
2 salmon fillets (6 oz each)
1 cup sunflower microgreens
1 lemon, juiced and zested
2 tbsp olive oil
2 tbsp capers
Salt and pepper
Season salmon with salt and pepper. Heat olive oil in a pan over medium-high heat.
Cook salmon skin-side down for 4-5 minutes, then flip and cook 2-3 minutes more until flaky.
Remove salmon from pan. Add lemon juice and capers to the pan, scraping up any browned bits.
Serve salmon topped with sunflower microgreens and drizzle with lemon-caper sauce.
