Pan-seared Salmon Recipe

Inspired by Fire Creek

Time30m

Serves2

Served with seasonal vegetables.

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Ingredients

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1
Season the Salmon
Pat the salmon fillets dry with a paper towel. Sprinkle salt and black pepper evenly on both sides of the salmon.
2
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until it shimmers but does not smoke.
3
Sear the Salmon
Place the salmon fillets in the pan, skin-side down. Sear for about 4-5 minutes without moving them, until the skin is crispy and golden brown.
4
Flip the Salmon
Carefully flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

5
Prepare the Vegetables
While the salmon is cooking, wash and trim the asparagus. Peel and slice the carrots into thin rounds. Remove the seeds from the bell pepper and slice it into strips. Mince the garlic.
6
Sauté the Vegetables
In another pan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
7
Add the Vegetables
Add the asparagus, carrots, and bell pepper to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
8
Season the Vegetables
Season the vegetables with a pinch of salt and black pepper to taste. Stir well to combine.

9
Plate the Dish
Once the salmon and vegetables are cooked, plate the salmon alongside the sautéed seasonal vegetables. Serve immediately.