Pan-seared salmon with lemon and thyme
Two salmon portions sear quickly in one pan while you steep lemon and thyme in the pan juices, making a simple sauce in the time it takes the fish to cook through. Weeknight dinner that tastes like you planned ahead.
About 1030 calories a serving, 81 g protein, 5 g carbohydrate, 74 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 1 fresh lemon
- 1 small bunch fresh thyme
From your shelf
- 2 portions farm raised skinless atlantic salmon portions
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 1 clove, minced garlic
- 1 tablespoon butter
- Pat two salmon portions dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering, about 2 minutes.
- Place salmon skin side up in the pan and let it cook without moving until the underside is golden and the salmon releases easily, about 4 minutes.
- Flip the salmon and cook until it flakes when pressed gently at the thickest part, 3 to 4 minutes more.
- Transfer salmon to two plates. Off heat, add 1 minced garlic clove and leaves from 4 or 5 thyme sprigs to the pan along with 1 tablespoon butter and the juice of half a lemon, stirring until the butter melts and coats the pan.
- Spoon the warm pan sauce over each portion and top with a thin lemon slice and a small thyme sprig.
Note Swap lemon for any vinegar or white wine if you have it open. Leftovers keep two days refrigerated and are good cold with a squeeze of fresh lemon. Serve alongside roasted broccoli or a simple green salad.
On the label
ATLANTIC SALMON.
First Street, frozen fish & seafood, serving 142 g, package 48 oz/3 lbs/1.36 kg. Ingredients as printed on the label.
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Cooks as salmon. Half of it left? Use up the salmon.