Pan Roasted Salmon on a Cozy Bed of Sautéed Vegetables with Tarragon
Serves 2 in 45 minutes
Looking for an easy, delicious and healthy Valentine’s dinner?
Look no further: here are two of my favorite recipes in one sumptuous meal. Perfect for V-day since it’s on the table in 45 minutes so you can enjoy your evening having created a meal to nurture the heart of those you love. It’s filled with the flavors, colors and textures of Nature; real food to support our body’s natural healing systems and help us thrive. Here’s to a healthy heart that’s full of love!
Prep the salmon:
2 six-ounce wild salmon fillets, patted dry and salted with ½ teaspoon sea salt
2 sprigs of fresh tarragon or ½ teaspoon dried tarragon
4 lemon slices
1 tablespoon avocado oil
Prep the Veggies
½ cup shallots, finely chopped
1 cup leeks, white and light green part only, thinly sliced at an angle
1 cup carrots, sliced into sticks, 2 inches long by ¼ inch wide (think French fry)
1 cup zucchini, sliced into sticks, 2 inches long by ¼ inch wide
1 cup sliced mushrooms
1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
3 tablespoons extra virgin olive oil, avocado oil or ghee
1 teaspoon sea salt
1 teaspoon fresh lemon juice
Sauté the vegetables:
Preheat oven to 250 degrees. Heat a large skillet over medium and add the oil. Stir in the shallots, leeks and carrots to coat evenly with oil, then arrange in a single layer. Cook for 2-3 minutes, undisturbed. Toss in the zucchini and rearrange in one layer and let sizzle another 2 minutes. Drizzle in a little more oil and stir in the mushrooms, tarragon and salt. Let it all sizzle another 2-3 minutes, until the carrots and zucchini are done. Drizzle in the lemon juice and adjust seasonings. Keep warm in the oven for 10 minutes while the fish cooks.
Sauté the salmon
Place a sprig of tarragon on the pink flesh. Heat a skillet over medium high and add the oil. Place the fish, flesh side down and sauté for 2-3 minutes. Add two lemon slices to the oil. As soon as the fish starts to turn golden brown, flip the fish and the lemon and brown another two minute until the salmon is barely translucent in the center. It will continue to cook after it is removed from the heat. Serve on top of a bed of the sautéed vegetables. And enjoy!
Sally LaMont, ND, LAc