Pan-seared Salmon Recipe
Salmon fillet pan-seared and served with seasonal vegetables.
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Ingredients
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Main Ingredients
Seasonal Vegetables
Optional Garnish
Method
Preparing the Salmon
- 1
Season the Salmon
Sprinkle both sides of the salmon fillets with salt and black pepper, ensuring even coverage.
- 2
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until it shimmers.
- 3
Pan-Seer the Salmon
Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes without moving them, until the skin is crispy and the salmon is cooked about 2/3 of the way up. Flip the fillets and cook for another 2-3 minutes until the salmon is cooked through.
Preparing the Vegetables
- 4
Prepare the Asparagus
Wash the asparagus and trim the tough ends. Set aside.
- 5
Prepare the Carrots
Peel the carrots and cut them into thin strips or rounds, as preferred.
- 6
Prepare the Bell Pepper
Core and slice the bell pepper into thin strips.
- 7
Sauté the Vegetables
In the same skillet used for the salmon, add another tablespoon of olive oil if needed. Add the asparagus, carrots, and bell pepper. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
Serving
- 8
Plate the Dish
On a plate, place the pan-seared salmon fillet alongside the sautéed vegetables.
- 9
Garnish
Garnish with fresh dill and serve with lemon wedges on the side.