Pan-Seared Salmon PT25M https://img1.recipesrun.com/201907/2019/0903/31/7/753231/300x200x90.jpg This healthy, hearty skillet supper is easy enough for a weeknight meal but special enough for dinner with company. I'm always looking for new fish dishes and it was a great excuse to play around with farro (a grain I love but often forget about). I made only a couple of minor adjustments and it was so bright and delicious! Let's go cooking! 4 servings Ingredients: 1 tsp. Kosher salt 1/4 tsp. Black pepper 1/4 cup Chicken stock 2 tbsp. Chopped fresh dill, divided 2 tbsp. Chopped fresh chives, divided 1 can Black-eyed peas, drained and rinsed 4 cups Thinly sliced collard greens 2 packages Microwavable farro 3 tbsp. Unsalted butter, divided 2 Lemons, halved 4 Skin-on salmon fillets

Pan-Seared Salmon

3.6

( By lihui )

This healthy, hearty skillet supper is easy enough for a weeknight meal but special enough for dinner with company. I'm always looking for new fish dishes and it was a great excuse to play around with farro (a grain I love but often forget about). I made only a couple of minor adjustments and it was so bright and delicious! Let's go cooking!

01 Information

Grade easy
Serving 4 servings
Cook Time 25 Mins
Total Time 25 Mins

02 Ingredients

- 1 tsp. Kosher salt
- 1/4 tsp. Black pepper
- 1/4 cup Chicken stock
- 2 tbsp. Chopped fresh dill, divided
- 2 tbsp. Chopped fresh chives, divided
- 1 can Black-eyed peas, drained and rinsed
- 4 cups Thinly sliced collard greens
- 2 packages Microwavable farro
- 3 tbsp. Unsalted butter, divided
- 2 Lemons, halved
- 4 Skin-on salmon fillets

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03 Method

Step 1

Squeeze juice from 3 lemon halves to equal 2 1/2 tablespoons; set juice aside. Cut remaining lemon half into 8 wedges; set aside. Heat 1 tablespoon of the butter in a large nonstick skillet over medium-high. Sprinkle salmon fillets evenly with pepper and 1/2 teaspoon of the salt. Place salmon in skillet, skin side down, and cook until skin is crisp about 4 minutes. Flip salmon, and cook to desired degree of doneness, 2 to 3 minutes for medium. Transfer salmon to a plate; wipe skillet clean.
Step 2

Add stock, collard greens, farro, and remaining 2 tablespoons butter and 1/2 teaspoon salt to skillet. Cook, stirring often, until collards are wilted, about 3 minutes. Add black-eyed peas to skillet, and cook until heated through. Remove skillet from heat, and stir in reserved lemon juice and 1 tablespoon each of the chopped chives and dill.
Step 3

Spoon collard mixture evenly onto 4 serving plates. Top each serving with a salmon fillet. Garnish with remaining chives and dill. Serve with reserved lemon wedges.

04 Author

lihui

4 Recipes

Pan-Seared Salmon

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