Recipe By Lindsey Johnson, Cafe Johnsonia
Skillet Salmon With Spring Vegetables
Ingredients
- 1-1.5 lbs wild caught salmon fillet, skin on
- 2 large russet potatoes, scrubbed clean and sliced into about1⁄4” slices, boiled just until tender
- 1 lb frozen mixed spring vegetables (pea pods, baby carrots, greenonions, green beans, radishes)
- 1 small bunch of leafy greens, such as Arugula,spinach, baby kale, or chard
- olive oil
- salt and pepper, to taste
- mustard vinaigrette (optional)
Instructions
- Pat salmon dry and sprinkle with salt and pepper on both sides
- Heat olive oil in skillet over medium-high heat.
- Add salmon, skin side down. Cook for about 3-4 minutes
- Gently turn salmon over and cook for an additional 2-3 minutes until flesh is lighter pink and flakes easily with a fork
- Place the salmon on top of the 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 vegetable, 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
Liberty's Alaskan Seafood is a family-owned, direct-to-consumer fresh fishing company out of Cordova, Alaska.