Black Pepper Crusted King Salmon Recipe

Inspired by BOTANIST

Time30m

Serves4

fennel, pearl onions, green asparagus

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced fennel and pearl onions. Sauté for about 5 minutes until they are tender and slightly caramelized.
2
Cook the Asparagus
Add the trimmed asparagus to the skillet with fennel and onions. Cook for an additional 3-4 minutes until the asparagus is bright green and tender-crisp. Season with salt and set aside.

3
Season the Salmon
While the vegetables are cooking, season the king salmon fillets with salt and black pepper on both sides.
4
Sear the Salmon
In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the salmon fillets skin-side down. Cook for about 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes, or until the salmon is cooked to your liking.

5
Plate the Dish
On a serving platter, arrange the sautéed fennel, pearl onions, and asparagus. Top with the seared black pepper crusted king salmon fillets. Serve immediately.