Pink Peppercorn Roasted Salmon (Edit recipe)

Pink peppercorns take wild-caught salmon over the top.

10 minutes

25 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	151
Fat:	7 g
Carbohydrates:	0 g
Protein:	21 g
Cholesterol:	54 g
Sodium:	44 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Crowd Cow

View original recipe

Serves: 2

Ingredients

2 whole Wild Caught Salmon Filet
.125-.25 cup Pink Peppercorns
Lemon, dash
Extra Virgin Olive Oil, a dash
Salt and Pepper, to taste
Asparagus, steamed simply and quickly

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Crush pink peppercorns in your hand and mix with black pepper, salt, and a spritz of lemon juice (on a plate). Gently press salmon filets into mixture to form a crust.
Heat a dash of olive oil in a medium pan over medium-high heat. Place Heat about about 1 tablespoon cooking oil in a medium saute pan over medium-high heat. Add salmon filets to plan and sear 3 minutes, flip, and sear again. Transfer to oven heated to 375F and roast 5 minutes. Serve with steamed asparagus.