Seared Wild Salmon (Edit recipe)

Easily one of my favorite meals to make. Fresh Wild salmon, with tons of lemon & pepper, alongside pan seared broccolini and sweet Japanese potatoes. Such an easy, flavor-packed dinner. Don’t be intimidated by cooking fish (with skin), I personally think it helps keep the fish moist. Provecho amigos!

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	471
Fat:	30 g
Carbohydrates:	8 g
Protein:	43 g
Cholesterol:	114 g
Sodium:	1211 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by The Hangry Latina

Serves: 2

Ingredients

Salmon

1 lb Wild Caught Salmon Filet
1 whole Lemon
3 Tbsp Garlic Powder, Use for both fish & potatoes
2 tsp Onion Powder, Use for both fish & potatoes
1 - 2 Tbsp Old Bay Seasoning, ANY salmon rub/seasfood seasoning mix work!
2 - 3 Tbsp Extra Virgin Olive Oil

Sides

2 whole Japanese White Sweet Potato, cubed
1 bunch Baby Broccolini
1 - 3 pinch Salt, to taste
1 - 2 pinch Black Pepper, to taste
1.5 tsp Ground Cinnamon
1 tsp Ghee, OPTIONAL

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Process

Cook Mode

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

1. Start by patting salmon dry. Use tweezers to remove any pin bones. Add salt, garlic p., onion p., salmon rub to front and skin side. Set aside.
2. Finely cube sweet potato. To a lined-baking sheet add potatoes and season with garlic, onion, salt, and cinnamon. Drizzle with oil and place in 425° oven for 15-20 min until golden brown.
3. ON medium-high heat, add oil to skillet and char broccolini. (Optional: I add ghee in addition to oil). Season with salt, lemon pepper and lemon juice. Char each side for 2-3 minutes. Remove and set aside.
4. In same pan, add oil and set heat to medium low. Place a few lemon slices on salmon and cook skin-side down FIRST. Cook 3-4 minutes covered. Flip carefully.
5. Cook additional 3-4 minutes until done (120-125° internal). Serve salmon with broccolini and sweet potatoes- garnish with lemon.