Salsa Verde Salmon Skillet
This Salsa Verde Salmon Skillet is a simple, one-pan and nutrient dense dinner that the entire family will enjoy.
Ingredients
- 4 filets wild-caught salmon, 4-6 ounces each
- mineral salt, freshly-cracked black pepper & crushed red pepper flakes for seasoning
- 1 teaspoon olive oil
- 2 ears of corn shucked then cut off the cob (about 1 cup)
- ⅔ cup poblano seeded and diced small (1 medium poblano)
- ¾ cup green onions white and green parts, sliced thinly
- 2.5 cups zucchini diced small
- 1 cup cherry or grape tomatoes
- 1 Tablespoon salted butter
- 1 teaspoon fresh garlic minced finely
- 1/2 cup prepared salsa verde
- fresh cilantro leaves & lime wedges (for serving)
Instructions
- Begin by drying the salmon filets on all sides and preheating the oven to 400 degrees. Line a baking sheet with parchment paper.
- Begin heating a large skillet over medium-high heat for 3-4 minutes. Season the salmon on all sides with mineral salt, fresh-cracked black pepper and crushed red chile flakes (If you like more heat).
- Add olive oil to the pan and add salmon filets to the hot pan, cooking in batches if needed. Let filets cook 2-3 minutes per side until they are lightly browned and easy to flip. Turn heat down to medium and transfer salmon filets to the sheet pan, (they will finish cooking in the oven later)
- To the hot pan, add the corn, poblano, green onions, zucchini and tomatoes and sprinkle with more salt and pepper. Let saute for 3-4 minutes until lightly browned and tomatoes begin to burst. Stir in butter and garlic and saute another 1-2 minutes.
- Gently nestle salmon filets back into the pan atop the vegetables. Divide salsa verde up and spoon atop each filet. Bake for 3-4 minutes in the oven until salmon reaches medium.
- Remove skillet from oven and sprinkle with fresh cilantro leaves. Serve salmon with vegetables and lime wedges. Enjoy!