Pan Seared Salmon* (gf) Recipe

Cooking Instructions

1. 1

   Prepare the Carrot Puree

   Boil the carrots in salted water until tender, about 15 minutes. Drain and blend until smooth, adding a splash of olive oil for creaminess. Set aside.

2. 2

   Sauté the Cippolini Onions

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced cippolini onions and sauté until golden and caramelized, about 10 minutes. Remove and set aside.

3. 3

   Cook the Spinach

   In the same skillet, add minced garlic to the remaining olive oil and sauté for about 1 minute. Add fresh spinach and cook until wilted. Season with salt and pepper. Remove from heat.

4. 4

   Pan-Seer the Salmon

   Season the salmon fillets with salt and black pepper. In the same skillet, heat over medium-high heat and sear the salmon, skin-side down, for about 5-7 minutes. Flip and cook for an additional 3-4 minutes until cooked through.

5. 5

   Plate the Dish

   On each plate, spread a layer of carrot puree, top with sautéed spinach, place the seared salmon on top, and finish with caramelized cippolini onions. Drizzle with salsa verde before serving.