If you happen to follow my blog, you may have noticed that salmon is possibly my favourite fish. I have loved it since forever and that hasn't changed at all. It is so versatile and easy to prepare and cook. Yesterday evening, during the high winds and rain, I was cooking this alongside the Sweet Potato Risotto. It was a great way to spend a Saturday evening. The two really went well together. The salmon packs a punch of zest and the risotto, creamy and smooth. Will definitely be making these two together again.
Zesty Pan Seared Salmon
4 Salmon fillets
Juice of two lemons
3-4 Garlic cloves, crushed
2 Tablespoons of capers plus juice
2 Tablespoons of olive oil
Zest of one lemon
Salt and pepper
Small bunch of fresh chopped parsley
In a large skillet, add the olive oil, garlic and about 1/2 of the capers. Stir around for a minute and then add the salmon. As the salmon starts to cook, evenly pour over about 1/2 of the lemon juice. Turn salmon over after 5 minutes or so. Toss in the extra capers and pour over the remaining lemon juice. Cook until the salmon is just cooked, about 5 more minutes. Remove from heat and sprinkle over the lemon zest and chopped parsley. A great light fish to accompany many side dishes..
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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