Skillet Salmon With Spring Vegetables

Skillet Salmon With Spring Vegetables

Posted by Sena Wheeler on

Skillet Salmon With Spring Vegetables

It's that magical time when spring and salmon season meet. This recipe highlights this interlude and tastes amazing and looks beautiful on a dish. It's also pretty easy to make, which allows more time for more outdoor time. Enjoy! 


  • 1-1 1/2 lbs wild caught salmon fillet, skin on 
  • 2 large russet potatoes, scrubbed clean and cut into about 1/4" slices, boiled just until tender  
  • 1 lb mixed spring vegetables (pea pods, baby carrots, green onions, green beans, radishes)  
  • Small bunch of leafy greens, such as flowering brassica, raab, baby kale, or chard  
  • Olive oil  
  • Salt and pepper, to taste  
  • Mizuna or other greens for serving platter  
  • Mustard vinaigrette (optional)


  • Pat the salmon dry and sprinkle with salt and pepper on both sides
  • Heat olive oil in skillet over medium-high heat
  • Add the salmon, skin side down. Cook for about 3-4 minutes 
  • Gently turn fillets over and cook for an additional 2-3 minutes until flesh is opaque and flakes easily with a fork
  • Place the salmon on top of the mizuna greens on a serving platter, cover to keep warm. 
  • Add more olive oil and sliced potatoes to hot pan, sprinkle with salt and pepper and cook until golden 
  • Transfer to platter and keep warm
  • Heat olive oil in another skillet with spring vegetables, salt & pepper, and sauté until tender crisp
  • Add leafy greens to skillet, salt & pepper to taste and cook until bright green and barely tender
  • Transfer to a serving platter and drizzle with a little mustard vinaigrette 

Recipe provided by our friends at


Copper River Sockeye


Eat Wild to Save Wild

     - Sena 

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