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Pan-Seared Oil-Infused Fish with Carrot-Kale Salad

One of my favorite ways to use Young Living's Lemon Vitality oil is to infuse it into my butter and use it to pan-sear the perfect piece of fish (my favorites are wild-caught salmon or halibut), served alongside a fresh and crisp kale salad, this recipe will leave the whole family craving it again and again.



· 1 ½ cups carrots, grated

· 3 cups kale, torn and packed

· ¼ cup feta cheese


· 2 tbsp avocado oil

· 3 tbsp lemon juice

· 3 tbsp water

· ½ cup sundried tomatoes, chopped

· Pinch of salt

· 2-3 drops Lemon Vitality Essential Oil


· 4 – 4 oz. pieces of fresh salmon or halibut, skin-on

· 2 tbsp butter, vegan or regular

· 4 drops Lemon Vitality Essential Oil

· Avocado oil

· Himalayan salt, ground pepper



Grate carrots, tear kale and crumble ½ to ¾ of feta cheese into a large salad bowl.

Salad Dressing:

Place all ingredients in a blender or food processor (except Lemon Vitality oil) and blend until smooth. Pour salad dressing over salad and mix until well combined. Add 2-3 drops of Lemon Vitality oil and mix again and serve with fish.


Wash the fish in cold water and pat dry with paper towel. Lightly coat both sides of fish in avocado oil and sprinkle with salt and pepper. Place a skillet over high heat with a small amount of avocado oil. Place the fish in the skillet, skin side up. Lower the heat to medium and let it sizzle until the fish is golden brown and caramelized around the edges. Carefully flip the fish and continue to cook until fish becomes same color all the way through. In a small pot, melt butter and turn off heat and add 4 drops of Lemon Vitality into melted butter and brush over fish before serving.

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