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Lindsey Johnson

Skillet Salmon With Spring Vegetables

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Ingredients Method

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)

Method
 

  1. Pat salmon dry and sprinkle with salt and pepper on both sides
  2. Heat olive oil in skillet over medium-high heat.
  3. Add salmon, skin side down. Cook for about 3-4 minutes
  4. Gently turn salmon over and cook for an additional 2-3 minutes until flesh is lighter pink and flakes easily with a fork
  5. Place the salmon on top of the greens on a serving platter, cover to keep warm
  6. 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
  7. Heat olive oil in another skillet with spring vegetable, salt & pepper, and sauté until tender crisp
  8. Add leafy greens to skillet, salt & pepper to taste and cook until bright green and barely tender
  9. Transfer to a serving platter and drizzle with a little mustard vinaigrette