This is one of my favourite recipes when am standing in the kitchen and all hungry. Equally it is a great starter to a lunch or dinner with family and friends. If you prefer your vegetables fresh and crunchy, all you do is perfectly cooked your salmon cuts and plate them over preferred vegetables.
Pan cooked SalmonCourse: Salads
Pan cooked salmon cuts in olive oil and garlic served on a bed of fresh baby spinach with sautee vegetables and a sprinkle of dill
2 pieces cut salmon
6 whole cherry tomatoes
1 sweet bell pepper
1/2 piece broccoli
2 hand full bay spinach
- Cut garlic, onions, sweet pepper and broccoli into desired sizes. Place a saucepan over medium heat fire. Add 1 tbs olive oil, garlic and broccoli. Cook for 5 minutes. Add in remaining vegetables and cook for additional 5 minutes. Pour from saucepan to prevent further cooking
- Using same saucepan add 2 tbs olive oil. Heat pan for 1 minutes. Add salmon cuts, black pepper and salt. Cook on both sides for 3 minutes adding black pepper and salt to the other side.
- Add cherry or sweet tomatoes (note this should be added when salmon is turned on the side to avoid over cooking). This add extra flavour to the tomatoes. You can omit if you prefer to use fresh tomatoes
- Plate and enjoy your salmon pieces with fresh green salad leaves or baby spinach, fresh dill and lemon juice