Skillet Salmon with Spring Veggies

Recipe by Lindsey Johnson, Cafe Johnsonia

Spring has sprung and it's almost time for Copper River salmon to return! We're celebrating with this spring-themed recipe, featuring a variety of delicious veggies from the season. Give this recipe a try and get ready for fresh salmon, straight from the hands of the world's finest fishermen!

Ingredients

• 1-1 ½ lbs wild caught salmon fillet, skin on
• 2 large russet potatoes, scrubbed clean and cut into about 1/4" slices, boiled just until tender
• 1 lb mixed spring vegetables (pea pods, baby carrots, green onions, green beans, radishes)
• small bunch leafy greens, such as flowering brassica, raab, baby kale, or chard
• 1 bunch red or black radishes, trimmed and cut in half
• olive oil
• salt & pepper, to taste
• Mizuna or other greens for serving platter
• mustard vinaigrette (optional)

Instructions (read directions thoroughly before cooking)

• Pat salmon dry and sprinkle with salt and pepper on both sides
• Heat olive oil in skillet over medium-high heat
• Add salmon, skin side down. Cook for about 3-4 minutes
• Gently turn fillets over and cook for an additional 2-3 minutes until flesh is opaque and flakes easily with a fork
• Place the salmon on top of the mizuna greens on a serving platter, cover to keep warm
• Add more olive oil and sliced potatoes to hot pan, sprinkle with salt and pepper and cook until golden
• Transfer to platter and keep warm
• Heat olive oil in another skillet with spring vegetable, salt & pepper, and sauté until tender crisp
• Add leafy greens to skillet, salt & pepper to taste and cook until bright green and barely tender
• Transfer to a serving platter and drizzle with a little mustard vinaigrette

Click the button below to download our recipe card with these instructions.

Skillet Salmon with Spring Veggies