Pan Roasted King Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Fingerling Potatoes

   Preheat the oven to 425°F (220°C). Wash the fingerling potatoes and slice them in half lengthwise. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, or until golden and tender.

2. 2

   Sauté the Spinach

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Bloomsdale spinach and sauté until wilted, about 3-4 minutes. Season with a little salt and pepper. Remove from heat and set aside.

3. 3

   Prepare the Pine Nut Relish

   In a small pan, toast the pine nuts over medium heat until golden brown, about 3-5 minutes. Be sure to stir frequently to avoid burning. Remove from heat and let cool.

4. 4

   Cook the Salmon

   In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes. Carefully flip the fillets and cook for an additional 3-4 minutes or until the salmon is cooked to your liking.

5. 5

   Prepare the Dill Crème Fraîche

   In a small bowl, mix the crème fraîche with the chopped fresh dill and the juice of the Meyer lemon. Adjust seasoning with salt and pepper to taste.

6. 6

   Plate the Dish

   To serve, place a portion of roasted fingerling potatoes on each plate. Add a serving of sautéed spinach, top with the pan-roasted salmon, and drizzle with dill crème fraîche. Sprinkle with toasted pine nuts for garnish.