Skillet Salmon With Spring Vegetables



By Cafe Johnoonia


1-1 1/2 tbs. wild caught salmon fillet, skin on 

2 large russet potatoes, scrubbed clean and cut into about 1/4" slices, boiled just until tender  

1/2.1 lb. mixed spring vegetables (pea pods, baby carrots, green onions, green beans, radishes)  

Small bunch of leafy greens, such as flowering brassica, raab, baby kale, or chard  

Olive oil  

Salt and pepper, to taste  

Mizuna or other greens for serving platter  

Mustard vinaigrette (optional) 


Pat the salmon dry and sprinkle with salt and pepper on both sides. Let sit for a few minutes. 

Heat a non-stick skillet (or a heavy-bottomed stainless steel or cast iron pan) over medium-high heat. Add a little bit of olive oil and heat until shimmering. Add the salmon, skin side down. Cook for about 4-5 minutes and turn salmon over. Continue cooking. lowering heat if necessary, until salmon is cooked through.another 4 minutes or so. The fish should flake easily with a fork. 

Place the hot salmon on top of the mizuna greens on the serving platter. Cover and keep warm. 

While the skillet is still very hot, add more olive oil and the sliced potatoes. Sprinkle with salt and pepper. Cook on each side until golden. Transfer to a platter and keep Warm. 

In the meantime, heat another skillet and add more olive oil. Add the spring veggies and saute until they are tender crisp. Season with salt and pepper. Transfer the veggies to a bowl or plate and cover to keep warm. 

Add a little more oil, if necessary, to the skillet and add the greens. Season with a little salt and pepper. Adjust heat if necessary and cook until bright green and barely tender. Transfer to a serving platter and drizzle with a little mustard vinaigrette.


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