Entrèe - Pan-seared Salmon* Recipe
Topped with chimichurri. Served with jumbo asparagus and fresh lemon.
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Ingredients
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Pan-Seared Salmon with Chimichurri
Method
Cooking Instructions
- 1
Prepare the Chimichurri Sauce
In a food processor, combine fresh parsley, garlic cloves, red wine vinegar, olive oil, and red pepper flakes. Blend until smooth. Season with salt and pepper to taste. Set aside.
- 2
Cook the Asparagus
In a large skillet over medium heat, add a tablespoon of olive oil. Add the jumbo asparagus and sauté for 5-7 minutes until tender but still crisp. Season with salt and pepper to taste. Remove from the skillet and keep warm.
- 3
Sear the Salmon
In the same skillet, add another tablespoon of olive oil. Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes until cooked through.
- 4
Serve
Plate the salmon fillets alongside the sautéed asparagus. Drizzle the chimichurri sauce over the salmon and garnish with fresh lemon wedges. Serve immediately.
