Pan Roasted Salmon Recipe
roasted baby carrots / spinach / wild mushroom/ garlic / chili flakes / linguine fini + parmesan cream/lemon butter/chimmichurri
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Ingredients
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Salmon
Vegetables
Pasta
Sauces
Method
Preparation
- 1
Prep the Ingredients
Start by preparing all the ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. Chop the garlic cloves finely. Clean the wild mushrooms and slice them. Wash and trim the baby carrots. Rinse the spinach and set it aside.
Cooking
- 2
- 3
Roast the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the baby carrots and sauté for about 5 minutes until they are slightly tender. Add the wild mushrooms and continue to cook for another 3-4 minutes. Finally, add the spinach and cook until wilted. Season with salt and pepper to taste, then transfer to a plate and cover to keep warm.
- 4
Pan-Roast the Salmon
In the same skillet, add the remaining olive oil and heat over medium-high heat. Season the salmon fillets with salt, pepper, and chili flakes. Add the garlic and salmon to the skillet, skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through.
- 5
Prepare the Sauce
In a small saucepan, melt the butter over low heat. Add the lemon juice and stir to combine. Keep warm.
- 6
Combine and Serve
Toss the drained linguine with the reserved pasta water and half of the Parmesan cheese until well combined. Plate the pasta, top with the roasted vegetables, and place the salmon fillet on top. Drizzle with the lemon butter sauce and chimichurri. Finish with the remaining Parmesan cheese.
