Recipe #37: Pan Seared Wild Salmon + Lemony Roasted Veggies

One upside of quarantine is that I’m cooking way more than usual, and I’ve been enjoying it so much! While I usually like to get creative, sometimes a simple dinner (like this one) is all I want and need. This dinner only takes 20 minutes from start to finish so it’s perfect for busy weekday evenings!

Ingredients:
12 oz wild caught salmon
8 baby red potatoes
1/2 cup broccoli
1/2 cup cauliflower
3 tbsp butter, coconut oil or avocado oil
1 tbsp EBTB seasoning
2 tsp garlic powder
1 tsp ginger powder
1 tsp red pepper flakes
1 lemon
handful of fresh herbs, chopped (I used parsley and basil)
salt and pepper to taste

For the salmon:
Sprinkle EBTB seasoning, 1 tsp garlic powder, ginger powder, red pepper flakes, salt and pepper on the top side of the salmon. Set a frying pan on medium-high heat with a tbsp of butter or oil. When the pan is hot add the salmon skin side down. Flip after 5 minutes and cook for another 4-55 minutes. I like to squeeze half a lemon on the salmon while it’s cooking.

For the broccoli and cauliflower:
Set a frying pan on medium-high heat with a tbsp of butter or oil (you can use the same pan as the salmon.) Add in the broccoli, cauliflower, 1 tsp garlic powder, salt and pepper and sauté for 8-10 minutes, squeezing half a lemon over it as you sauté.

For the potatoes:
Wash and cut potatoes in half. Dry them well and then toss in a tbsp of oil, salt and pepper. Cook in an air fryer at 400 degrees for 15 minutes or until tender and crispy. If you don’t have an air fryer, use the same temperature and double the time in an oven.

Time to plate! Sprinkle on the chopped herbs and extra red pepper flakes if you like things spicy. Optional but extra tasty: add a drizzle of olive oil and squeeze more lemon over everything before devouring! This recipe serves two but can be doubled or halved 🤗