Pan-Seared Salmon with Warm Snap Pea and Mushroom Salad

This quick, casual dinner for two is light, fresh, and flavorful—and colorful. Make the vinaigrette first and have everything else prepped before turning on the heat. It comes together fast!

I used Alaskan sockeye salmon in this recipe. Choose a variety of your liking but go for wild-caught, if you can.

Serves 2

Ingredients

For the Salad

• 1 1/2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp finely chopped shallot
• sea salt
• freshly ground black pepper
• 1 tbsp olive oil
• 1 cup snap peas, trimmed and cut in half lengthwise
• 1 cup thinly sliced crimini or small portobello mushrooms
• 1/3 cup chopped yellow or red bell pepper (or a mixture)
• 1 scallion, thinly sliced

Ingredients for the Salad

For the Salmon

• olive oil, for brushing
• 1 tsp unsalted butter
• 2 4-oz salmon filets, with skin, about 1/2-inch thick (preferably wild-caught)
• sea salt
• freshly ground black pepper

Wild-Caught Alaskan Sockeye Salmon 

Preparation

For the Salad

1. Combine the extra virgin olive oil, lemon juice, and shallot in a medium bowl. Season with salt and pepper.

Vinaigrette for the Salad

1. Heat a skillet over medium-high heat and add the olive oil. Add the snap peas, mushrooms, and bell pepper and season with salt and pepper. Sauté until the snap peas are crisp-tender, 3 minutes. Remove from the heat and cool 2 minutes.

Salad Vegetables Beginning to Sear

1. Add the warm vegetables and scallion to the vinaigrette and toss to coat. 

Salad Tossed with Vinaigrette

For the Salmon

1. Heat a heavy, nonstick skillet over medium-high heat and brush with olive oil. Swirl in the butter until shimmering.
2. Season the salmon with salt and pepper and place skin-side-up in the skillet. Sear until the bottom flesh begins to brown, 2-3 minutes.

Seasoned Salmon Ready to Sear

Salmon Beginning to Sear

1. Turn the salmon over and sear skin-side-down until opaque in the center, 1-2 minutes.

Seared Salmon

To serve, place 1 filet on each of 2 plates and divide the salad on top and around the fish. Serve right away.