ONE-PAN SEARED SALMON w/ARUGULA & SUN DRIED TOMATOES

This is a family favorite and mixes things up a bit.  This is a great dish when you are limited on time. I absolutely LOVE, LOVE, LOVE, anything that is basically 1 PAN!  Also LOVE my made-in 12inch frying pan.  They are a game changer.  Makes clean up so much easier. Not to mention the flavors come together so well and is just so yummy.  I like to add the cucumber salad as a side since it complements the entrée so well.

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ONE-PAN SEARED SALMON w/ARUGULA & SUN DRIED TOMATOES

Prep Time15 minutes mins

Cook Time30 minutes mins

Servings: 4

Author: AngelaConnell

Equipment

• 12 inch frying pan
• measuring spoons and cups
• baking sheet pan w-tinfoil
• food shears
• prep bowls
• Made-IN knife
• tongs or spatula to turn and toss
• plate

Ingredients

INGREDIENTS:

• 1.5-2 lb wild caught salmon
• 2 garlic cloves - minced
• 2 small red onions - thinly sliced
• 1 container of arugula
• 1/3-1/2 cup chicken broth - organic
• 1 bag cauliflower rice I used white rice for this recipe because I already had some made in the fridge. 🙂
• 2 cups chopped brussels sprouts
• 1.2 cup crumbled feta cheese

SPICES:

• salt mix to taste, salt with the following 4 spices for your salmon rub.
• pepper
• garlic powder
• onion powder
• smoked paprika
• 2 tbsp avocado oil
• 2 tsp olive oil
• 2 tbsp honey
• 1 tbsp fresh grated tumeric

Instructions

PREP:

• preheat oven to 425.
• pat salmon filet dry with paper towels. Season with salt, pepper, garlic powder, onion powder and paprika. I cut my salmon into equal portions. Let site for 5 min.
• thinly slice red onion and set aside.
• chop arugula if desired. I usually grab a handful give about 2-3 chops. Arugula will saute down very quickly like collard greens and spinach.
• chop brussels sprouts. I put mine in food processor or you can buy them already chopped.
• mix 2 tsp olive oil, 3 tbsp honey, 1 tbsp fresh tumeric and 2 tsp black pepper . You will toss your chopped brussels sprouts with this.

COOK:

• Add 2 tbsp avocado oil to skillet and heat.
• Add salmon filet pieces to skillet flesh side down. Cook for 2-4 minutes. However, you like your salmon.
• Spread your brussels sprouts on baking sheet and toss with mixture (olive oil, honey, tumeric, black pepper).
• Cook cauliflower rice. I always use the bag cauliflower rice.
• Turn your salmon. Cook 2-3 minutes. At this point the skin should be crispy and you can remove it if you want.
• When the salmon is cooked, remove from skillet. Turn skillet to LO
• Remove brussels sprouts from oven if finished.
• Add garlic to skillet with the oil already in.Will not need much oil.  Stir 30 sec.
• Add red onion, cook 1 min.
• Add cooked cauliflower rice and 1/3 cup chicken broth. NOTE: If you do not want to add your cauliflower rice to this mixture it is totally fine. I like my rice separate.
• Add chopped sun-dried tomatoes.
• Toss and cook for 3-4 min.
• Add salmon back to skillet and sprinkle with crumbled feta cheese to slightly melt.

Notes

PLATE:

Place your rice on the bottom, top with arugula/onion/tomato mixture, and Salmon on top. Brussels sprouts on the side or with your mixture.