Pan Sauteed Salmon Over Mediterranean Vegetables Food

CRISPY PAN SEARED SALMON

Steps:

• Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
• Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
• Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
• Remove salmon from heat and immediately add lemon juice and lemon zest.
• Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
• Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!

ONE PAN SALMON AND ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 400°F (200°C or 180°C for fan ovens).
• Arrange the onion, zucchini, red peppers and chickpeas on a baking sheet/sheet pan.
• Mix the oil and the Harissa together.
• Toss three quarters of the oil and spice mixture with the vegetables.
• Spread the vegetables evenly on the baking sheet and place in the oven for 20 minutes.
• Remove the pan from the oven and toss the vegetables again with a spatula.
• Nestle the salmon fillets or side of salmon amongst the vegetables.
• Brush the salmon with the remaining oil and spice mixture.
• Bake for 10 minutes for salmon fillets or 15 to 18 minutes for a side of salmon, until the salmon is cooked through and flakes easily with a fork.
• Serve garnished with flat leaf parsley.

BAKED SALMON WITH VEGETABLES AND FETA

Steps:

• Heat the oven to 425 degrees F and arrange a rack in the middle.
• In a small bowl, combine the oregano, sumac, and cumin.
• In a baking dish or sheet-pan, arrange the tomatoes, mushrooms, bell peppers, and 4 to 5 whole garlic cloves. Nestle the chunks of feta in between. Sprinkle with 1 ½ teaspoons of the spice mixture and a good pinch of kosher salt and black pepper. Add a few sprigs of fresh thyme. Drizzle with 1 to 2 tbsp olive oil.
• Place the sheet pan in the heated oven on the center rack. Bake for 5 to 10 minutes until the veggies are softer.
• Meanwhile, pat the fish dry and season on both sides with kosher salt and black pepper and the remainder of the spice mixture.
• Carefully remove the sheet pan from the oven and add the fish in with the veggies and feta.
• Cover the sheet pan with foil and return to the center rack of the heated oven. Cook for about 10 minutes or until the fish is cooked through and flakes easily. Remove from the oven and immediately squeeze lemon juice onto the fish.

PAN-SAUTEED SALMON OVER MEDITERRANEAN VEGETABLES

Steps:

• Heat 1/2 teaspoon oil in a small nonstick skillet over low heat. Add prosciutto; saute 5 minutes, or until crispy. Stir in garlic; turn off heat.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and saute 8-10 minutes, or until golden. Stir in tomatoes and cook for 3 minutes. Add spinach and basil and cook for 3 more minutes. Stir in prosciutto-garlic mixture. Cover, keep warm.
• Season salmon filets with salt and pepper. Heat remaining 1/2 teaspoon oil in the same skillet used to cook prosciutto over medium heat. Add salmon, skin-side down, and cook covered, 10-12 minutes or until fish flakes easily. Use a spatula to loosen fish from its skin, which will stick to skillet. Divide vegetables among 4 plates, top with salmon and serve immediately.