Pan Seared Salmon with Sautèed Vegetables

Ingredients

2 x 150g salmon fillets (about 4cm thick), skin on

½ tbsp olive oil

20g unsalted butter

½ lemon, juiced

Frozen peas: ~2 minutes

Greens (kale, spinach): ~3 minutes

Broccoli, asparagus: ~8 minutes

Cauliflower, onions: ~10 minutes

Bell peppers: ~10 to 12 minutes

Carrots: ~12 minutes

Directions

STEP 1
Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
STEP 2
Before the salmon is in the pan, xhop the vegetable into bite-sized pieces.
While the salmon is cooking, add olive oil to a large skillet and heat it over medium high heat.

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