Salmon is such a healthy fish full of protein, Vitamin D, and heart healthy omega-3 fatty acids. Fish cooks up quickly and this recipe is super easy. The pan seared salmon can be served over quinoa, rice, couscous, along side some steamed vegetables and you have a complete meal. I served mine over quinoa with some steamed asparagus; however, it can be served with whatever favorite sides you wish. The recipe can be doubled for more servings. Here’s how to make the pan seared lemon pepper salmon:
Start with two 6-8 oz. salmon fillets skin removed, and sprinkle both sides with ground lemon pepper seasoning. Lemon pepper seasoning is sold in most supermarkets and it usually contains salt, pepper, and dried lemon. If the seasoning is course, grind with a mortar and pestle or in a spice grinder. In other words, you want it to be fine and not in big pieces.
Melt together 1 tablespoon of butter and 1 tablespoon of olive oil in a nonstick pan over medium heat.
Once oil and butter are hot, add the salmon and allow to cook until well browned on each side, 5-6 min. per side depending on thickness. Be sure not to turn the heat up too high so the salmon will have time to cook all the way through before getting too brown. Fish is done when it flakes easily with a fork or has reached an internal 145 degrees Fahrenheit.
Serve salmon immediately with the sides of your choice and a sprinkle of freshly chopped parsley. In this case, it was served over seasoned quinoa where chicken base was added to the cooking water. Steamed asparagus and lemon wedges completed the meal.
The dish comes together quickly and is easy to prepare. It makes a wonderful dinner for two and is nice enough for company. Enjoy and happy cooking!
Prep Time: 5 min
Cooking time: 10-15 min.
Difficulty: Easy
Ingredients:
2 6-8 oz. salmon fillets skin removed
2 Tbl. finely ground lemon pepper seasoning
Lemon wedges
freshly ground parsley for garnish