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

AngelaConnell
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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 Time 15 minutes
Cook Time 30 minutes
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.  
 
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