Pan seared salmon with lemon butter
A wild salmon fillet sears in minutes to a golden crust while the interior stays moist. The shelf holds just what you need for a weeknight dinner that feels restaurant quality without the fuss.
About 610 calories a serving, 35 g protein, 5 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 12 ounces skinless wild caught pink salmon fillets
Staples
- to taste salt
- to taste pepper
- 2 tablespoons oil
- 2 tablespoons butter
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place the salmon skin-side up in the pan and cook without moving for 4 minutes until the bottom is golden and releases easily from the pan. Flip and cook for 2 more minutes until cooked through.
- Remove the salmon to a plate. Add 2 tablespoons butter to the pan, then squeeze half a lemon into the foaming butter and swirl together. Pour the lemon butter over the salmon and serve with lemon wedges.
Note Swap butter for olive oil if you prefer. Leftovers keep three days refrigerated and are good cold with a salad. Serve with roasted vegetables or boiled potatoes to round out the plate.
On the label
PINK SALMON, WATER, SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE).
First Street, frozen fish & seafood, serving 113 GRM, package 32 oz/2 lbs/907 g. Ingredients as printed on the label.
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Cooks as salmon. Half of it left? Use up the salmon.