Crispy Salmon With Asparagus And Sugar Snap Salad

Active Time: 18 MinsTotal Time18 Mins
Yield: Serves 4 (serving size: 1 salmon fillet and about 1 1/2 cups salad)

In under 20 minutes, you can serve up perfectly cooked salmon fillets—with irresistibly crispy skin—and a hefty serving of lightly dressed vegetables. The peas and asparagus blanch briefly to retain their crunch and keep their flavors vibrant. No need to thaw the frozen peas; they’ll thaw almost immediately when they plunge into the boiling water. To keep things on track, follow this order: Put water on to boil, then heat the skillet and get the salmon cooking. Blanch the vegetables and make the salad dressing as the salmon cooks.

Ingredients

  • 8 ounces sugar snap peas, cut in half crosswise (about 2 cups)
  • 8 ounces asparagus, cut into 2-inch pieces (aout 2 cups)
  • 1/2 cup frozen green peas
  • 4(6-oz.) skin-on salmon fillets
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons minced shallots
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 2 cups baby arugula
  • 2 tablespoons chopped fresh mint

Nutritional Information

  • Calories 397
  • Fat 20g
  • Satfat 3g
  • Unsatfat 15g
  • Protein 41g
  • Carbohydrate 12g
  • Fiber 4g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 679mg
  • Calcium 11% DV
  • Potassium 19% DV
  • Calories 397
  • Fat 20g
  • Satfat 3g
  • Unsatfat 15g
  • Protein 41g
  • Carbohydrate 12g
  • Fiber 4g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 679mg
  • Calcium 11% DV
  • Potassium 19% DV

How to Make It

Step 1

Bring a large pot of water to a boil. Add sugar snap peas, asparagus, and green peas; cook 2 minutes. Drain and rinse with cold water until vegetables are cool; drain well.

Step 2

Meanwhile, heat a large nonstick skillet over medium-high. Pat fish dry with paper towels; sprinkle flesh side of fish evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add fish to pan, skin side down. Cook until skin is crispy, 5 to 6 minutes. Turn fish over; cook until desired degree of doneness, about 2 to 3 minutes.

Step 3

While fish cooks, whisk together shallots, mustard, lemon zest, lemon juice, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually add remaining 2 tablespoons oil, whisking constantly. Add blanched vegetables, arugula, and mint; toss gently to coat. Serve salad with fish.

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