Pan Seared Salmon Recipe

Cooking Directions

1. 1

   Prepare the Farro

   In a medium saucepan, bring the vegetable broth to a boil. Add the farro, reduce heat to low, and cover. Cook for about 25 minutes or until tender. Drain excess liquid if necessary and set aside.

2. 2

   Sauté the Asparagus

   In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the asparagus and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper. Remove from skillet and set aside.

3. 3

   Prepare the Tomato Relish

   In the same skillet, add the cherry tomatoes and cook for about 3-4 minutes until they start to blister. Stir in fresh basil, salt, and pepper to taste. Remove from heat.

4. 4

   Pan Seer the Salmon

   Season salmon fillets with salt and pepper. In the skillet, add the remaining 1 tablespoon of olive oil over medium-high heat. Place the salmon skin-side down and sear for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.

5. 5

   Make the Lemon Beurre Blanc

   In a small saucepan, melt the butter over low heat. Add lemon juice and whisk until combined. Adjust seasoning with salt and pepper.

6. 6

   Serve

   On each plate, place a scoop of farro, top with sautéed asparagus, and a salmon fillet. Spoon the tomato relish over the salmon and drizzle with lemon beurre blanc. Serve immediately.