Pan Seared Salmon with Herb Vegetables


This easy dish is on the short list for weeknight meals that hit all my criteria: fast, healthy, filling, and killer good. Simply seasoned, the salmon is pan fried until the exterior is super crispy while the interior remains buttery soft.
Its simplicity lends it to pairing with any number of sides, although I’m partial to serving it with Herb Vegetables. Replace the sweet potatoes with chickpea tomato sauce or throw the sauce in as a fourth component to the meal. Either way, the salmon easily elevates the meal, so almost any side dish will do.

Simple Pan Seared Salmon Serves 2


16-ounce Salmon fillet
2-ounce Carrots
2-ounce Parsnip
10 spears Asparagus
1 Plum Tomato
10 stalks Chives
2 sprigs Basil
2 sprigs Parsley
3 fl oz Rice Bran Oil
1 fl oz Olive oil
Kosher Salt
Black Pepper

1. Boil a pot of salted water, submerge the tomato and cook for 1-2 minutes until the skin starts to come off. Remove the peel and cut into quarters, remove the seeds and core and then cut into batonnets.

2. Blanch the parsnip for 1-2 minutes then put into iced water for 2 minutes. Once cooled remove and drain.

3. Blanch the turnip for 1-2 minutes and refresh in iced water, drain; blanch the carrot for 1-2 minutes and refresh in iced water, drain; blanch the asparagus for ~1 minute and refresh in iced water, drain. All vegetables should be al dente.

4. Heat a pan, add the rice bran oil, pat the salmon dry and season with salt. Place bone side down into the hot oil facing it away from yourself to prevent injury. Let it sear on one side to establish a golden crust until the opaque color comes halfway up the salmon. Turn it over and cook through until it reaches an internal temperature of 140°F. Remove from the pan and place on a paper towel. Check the temperature and cover to keep warm.

5. Warm the olive oil in a pan then add the carrots, turnips,
asparagus and parsnips. Season with salt and pepper. Move through until warm, put into a bowl, add the tomato concassée and herbs and mix through.

6. Spoon the vegetables onto a pre-warmed plate then top with the salmon. Add some freshly grated pepper and surround with a balsamic vinegar glaze.