Description
Succulent wild salmon fillets are lightly seasoned with sea salt and freshly ground black pepper, then roasted to perfection alongside tender carrots and a bed of wilted spinach.
Ingredients
Scale
- 2-4 filets salmon
- salt and pepper
- 1 teaspoon olive oil
- 1 tablespoon salted butter
- 2 carrots, peeled in strips
- 1 large package fresh spinach
- 1/3 cup fresh pomegranate seeds
- juice from 1/2 lemon
- zest from 1/2 lemon
Instructions
- Heat up a skillet over medium high heat. Sprinkle the salmon filets with salt and pepper. When the pan is hot, drizzle in the olive oil and swirl around the pan.
- Add the salmon, flesh side down (skin side up) to the hot pan. Let brown for 4 minutes. Carefully flip over using a spatula. Turn the heat to medium. Let cook for 6 minutes or until the salmon is cooked through to your liking.
- Remove the salmon from the pan – place on a plate and set aside. Return the pan back to the heat. Quickly wipe the pan with a papertowel – doesn’t need to be completely clean – I just like starting with fresh pan when chaning the fat type (oil to butter).
- Add the butter and swirl around. Add in the spinach and carrots. Saute for 1-2 minutes or until the spinach is just wilted. Turn the heat off. Sprinkle with salt and pepper. Stir in the lemon juice and zest.
- Plate beginning with the spinach and carrots and top with the salmon.
Notes
To remove the skin from the salmon before serving. Use a sharp knife or fish spatula to seperate the skin and the flesh of the salmon. Carefully and slowly, move it along the piece of salmon until the skin is removed and discard.
- Prep Time: 5
- Cook Time: 15
- Category: seafood
- Method: stove-top
- Cuisine: dinner