Pan Roasted Salmon Recipe
Chef's vegetable, creamy mashed potatoes, with blueberry lemon glaze
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Ingredients
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For the Salmon
For the Vegetable Medley
For the Creamy Mashed Potatoes
For the Blueberry Lemon Glaze
Method
For the Salmon
- 1
Prepare the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Pan Roast the Salmon
In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.
- 3
Finish Cooking
Flip the salmon fillets and cook for an additional 3-4 minutes until the fish is cooked through. Drizzle lemon juice over the fillets before removing from heat.
For the Vegetable Medley
- 4
Prepare the Vegetables
Wash and trim the asparagus. Peel and slice the carrots, and chop the bell pepper into bite-sized pieces.
- 5
For the Creamy Mashed Potatoes
- 6
- 7
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
For the Blueberry Lemon Glaze
- 8
Prepare the Glaze
In a small saucepan, combine blueberries, lemon juice, honey, cornstarch, and water. Stir to combine.
- 9
Cook the Glaze
Bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 5-7 minutes until the blueberries burst and the glaze thickens. Remove from heat.
