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!
Ingredients
- 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)
Instructions
- 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
Eat Wild to Save Wild
- Sena
