Pan Seared Herb Butter Salmon With Sautéed Vegetables Recipe

English cuisine · 336 calories

About this recipe

Start your morning right with this delightful Pan-Seared Herb Butter Salmon with Sautéed Vegetables. The salmon is seasoned to perfection and cooked until the skin is crispy while remaining tender and flaky inside. Paired with a colorful and nutrient-rich mix of carrots and broccoli, this breakfast is a feast for both the taste buds and the body. The dish is quick to prepare and offers a satisfying balance of protein, healthy fats, and fiber to keep you full and energized throughout the day. Whether you're looking to fuel an active lifestyle or simply enjoy a wholesome meal, this breakfast is sure to please. Perfect for a special weekend brunch or a weekday treat, it’s a versatile dish that brings restaurant-quality flavors to your table.

Ingredients

  • 240G Russell'S Salmon Fillets Skin On Mid/Tail Fillets
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • 100 g Yorkshire English Carrots 100G
  • 1 Broccoli - 1 Head
  • 250 Ml Trs Lemon Juice 250Ml
  • - Schwartz Flat Leaf Parsley
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
  2. 2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat and place the salmon fillets skin-side down.
  3. 3. Cook the salmon for 4-5 minutes on the skin side until it becomes crispy, then flip and cook for another 3-4 minutes until cooked through.
  4. 4. Remove the salmon from the skillet and set aside; cover with foil to keep warm.
  5. 5. Add the remaining olive oil to the skillet and reduce the heat to medium.
  6. 6. Mince the garlic cloves finely and add them to the skillet, cooking until fragrant, about 1 minute.
  7. 7. Slice the carrots into thin sticks and add them to the skillet; stir frequently for 3-4 minutes.
  8. 8. Add the broccoli florets and continue to sauté for another 4-5 minutes until tender but still crisp.
  9. 9. Drizzle the lemon juice over the vegetables and sprinkle with chopped parsley; mix well.
  10. 10. Plate the salmon alongside the sautéed vegetables and serve immediately for a nutritious and flavorful breakfast.