Salmon Fillet Recipe

Time30m

Serves2

Pan-seared salmon served with seasonal vegetables.

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Ingredients

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1
Season the Salmon
Pat the salmon fillets dry with paper towels. Season both sides of the fillets with salt and black pepper.
2
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
3
Cook the Salmon
Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, or until the skin is crispy and the fish is cooked halfway through.
4
Flip and Finish Cooking
Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from skillet and set aside.

5
Prepare the Vegetables
Trim the ends off the asparagus, peel the carrots, and slice them into thin strips. Chop the bell pepper into bite-sized pieces. Mince the garlic cloves.
6
Sauté the Vegetables
In the same skillet used for the salmon, add the butter and allow it to melt over medium heat. Add the asparagus, carrots, bell pepper, and garlic. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.

7
Plate the Dish
Divide the sautéed vegetables between two plates and place a salmon fillet on top of the vegetables. Serve immediately.