Pan Seared Salmon Recipe
8 oz. Salmon, Farro with Onions, Peppers & Baby Spinach, Red Potatoes, Lemon Caper Cream Sauce
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Farro
Rinse the farro under cold water. In a medium saucepan, combine 1 cup of farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until tender. Drain any excess water and set aside.
- 2
Prepare the Vegetables
Dice the onion and bell pepper. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened. Add the baby spinach and cook until wilted. Season with salt and pepper to taste. Stir in the cooked farro and mix well. Keep warm.
- 3
- 4
Make Lemon Caper Cream Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the heavy cream and bring to a simmer. Stir in the capers and the juice from the lemon. Season with salt and pepper to taste. Cook for about 5-7 minutes until slightly thickened. Remove from heat.
Cooking
- 5
Pan-Sear the Salmon
Heat a non-stick skillet over medium-high heat. Rub the salmon fillet with olive oil, and season with salt and black pepper. Place the salmon skin-side down in the hot skillet. Cook for about 4-5 minutes on one side, then flip and cook for another 3-4 minutes, or until the salmon is cooked to your desired doneness.
Plating
- 6
Serve the Dish
On each plate, place a generous serving of the farro mixture. Top with the pan-seared salmon fillet. Arrange the boiled red potatoes on the side. Drizzle the lemon caper cream sauce over the salmon and farro. Garnish with additional lemon wedges if desired.