Restaurants›The Shore›Pan-seared Verlasso Salmon Recipe

Pan-seared Verlasso Salmon Recipe

Inspired by The Shore
Time40m
Serves4

Zucchini, squash, eggplant, fingerling potatoes, puttanesca

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Vegetables

Wash and slice the zucchini, yellow squash, and eggplant into thin rounds. Halve the fingerling potatoes.

2

Cook the Potatoes

In a pot, bring salted water to a boil. Add the fingerling potatoes and cook for about 15 minutes, or until tender. Drain and set aside.

3

Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini, yellow squash, and eggplant. Season with salt and pepper, and sauté for about 5-7 minutes until soft and slightly caramelized. Remove from the skillet and set aside.

4

Pan-Seer the Salmon

In the same skillet, add the remaining 2 tablespoons of olive oil. Season the Verlasso 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. Carefully flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through.

5

Combine and Serve

To serve, place the sautéed vegetables on a plate, add the fingerling potatoes, and top with the pan-seared salmon. Drizzle with puttanesca sauce and enjoy!