Pan Seared Lemon Herb Salmon With Buttered Vegetables Recipe

About this recipe

Pan-Seared Lemon Herb Salmon with Buttered Vegetables is a delightful English lunch that combines the rich flavors of tender salmon fillets with the comforting appeal of steamed, buttery vegetables. The salmon is seared to perfection with olive oil, garlic, thyme, and a splash of lemon juice, creating a mouthwatering zesty crust. The carrots and broccoli provide a fresh, fiber-packed accompaniment, drizzled with melted butter for a touch of indulgence. This dish is quick to prepare, making it ideal for a satisfying midday meal. With 38g of protein and omega-3 fatty acids, it's as nourishing as it is delicious. Serve it on a casual weekday or as a light yet impressive option for a lunch gathering. Its balance of textures and flavors creates a wholesome plate that’s sure to please.

Ingredients

• 230G Mowi Asc Scottish Salmon Fillets
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Lemon - 1 Each
• - Thyme Bunched Herb
• 100 g Yorkshire English Carrots 100G
• 1 Broccoli - 1 Head
• - Lurpak Unsalted Butter
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Season the salmon fillets on both sides with salt, pepper, and dried thyme.
2. 2. Heat a non-stick skillet over medium heat and add olive oil.
3. 3. Mince the garlic and add it to the skillet, cooking for 30 seconds until fragrant.
4. 4. Place the salmon fillets in the skillet and sear for 4 minutes on one side.
5. 5. Flip the salmon, squeeze half a lemon over the fillets, and cook for another 3-4 minutes.
6. 6. Meanwhile, peel and slice the carrots into sticks and cut the broccoli into florets.
7. 7. Steam the carrots and broccoli in a pot with boiling water for 5-7 minutes until tender.
8. 8. Melt the butter in a small saucepan and drizzle it over the steamed vegetables.
9. 9. Plate the salmon alongside the buttered vegetables, garnishing with lemon slices.