Pan Roasted Salmon Recipe
cannellini beans, squash, swiss chard, onions, garlic, rosemary, caper herb salsa verde
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Ingredients
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Main Ingredients
Caper Herb Salsa Verde
Method
Preparation of Ingredients
- 1
Prepare the Salsa Verde
In a mixing bowl, combine capers, chopped fresh parsley, olive oil, and lemon juice. Mix well and set aside.
- 2
- 3
Prepare the Salmon
Season the salmon fillets with salt, pepper, and chopped fresh rosemary. Set aside for 10 minutes to absorb the flavors.
Cooking Instructions
- 4
Cook the Vegetables
In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the diced butternut squash and cook for about 5 minutes until slightly tender. Add the chopped onion and garlic, and sauté until the onion is translucent.
- 5
Add the Swiss Chard
Add the Swiss chard stems to the skillet and cook for an additional 2-3 minutes. Then, add the Swiss chard leaves and the cannellini beans, stirring everything together. Cook until the Swiss chard is wilted and the beans are heated through.
- 6
Cook the Salmon
In another skillet, heat a little olive oil over medium-high heat. Place the salmon fillets skin-side down in the hot skillet. Cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
- 7
Serve
To serve, place a generous portion of the vegetable and bean mixture on each plate. Top with a salmon fillet and drizzle with the caper herb salsa verde.
