Pan Roasted Salmon Recipe
Black Pepper Spaetzle, Pea Purée, Seasonal Vegetables
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Vegetables
Wash and chop the seasonal vegetables into bite-sized pieces.
- 2
Cook the Pea Purée
In a small saucepan, combine the frozen peas and vegetable broth. Bring to a simmer and cook for about 5 minutes until the peas are tender. Then, transfer to a blender, add a pinch of salt, and blend until smooth. Set aside.
- 3
Pan Roast the Salmon
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Once the oil is hot, add the salmon skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip and add 1 tablespoon of butter. Cook for an additional 3-4 minutes until the salmon is cooked through. Remove the salmon from the skillet and let rest.
- 4
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil and the seasonal vegetables. Sauté for about 5-7 minutes until crisp-tender. Add lemon juice and season with salt to taste.
- 5
Assemble the Dish
On each plate, place a serving of black pepper spaetzle, top with sautéed seasonal vegetables, and place the pan-roasted salmon on top. Drizzle the pea purée around the plate for a beautiful presentation.