Zesty One Skillet Pan Seared Salmon

I think mid-January has given me a surrious case of the winter-lazies. Last week it was a STRUGGLE to get my butt out of bed in the AM to run. I skipped my Monday AND Friday early-AM run in lieu of an extra hour of sleep. No self-judgement here– but I definitely can tell that the winter doldrums are stirring.

There are weeks where I am all about that menu planning. Other weeks, I am all about stocking my fridge with as many organic veggies and wild fish/grass fed ground beef/free range eggs in the fridge and call it a week of speedy meals. Slaw, hot sauce, bacon and fried eggs never sound like a bad idea to me (even at dinner time!). And when I’ve gotta case of winter doldrums, I sort of rely on my primitive instincts and just grab a little somethin’somethin’ from the fridge and let creativity reigh.

How about you? Are you a menu planning extraordinaire? Or do you rely on lots of quick fix dinners?

So… here’s a peak into what my brain cooks up a midst the dullest time of year (BUT SERIOUSLY, UGHHH, HOW MANY DAYS UNTIL SPRING ALREADY?!)

seared salmon

Zesty One Skillet Pan Seared Salmon
Recipe type: dinner, lunch, fast and easy
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 1
Speedy weeknight meal, packed with healthy, anti-inflammatory, omega3 fatty acids. Z
  • Large, cast iron skillet
  • 2 Tablespoons Toasted Almond Oil
  • 2 Teaspoons Garlic (crushed)
  • 3" Ginger (grated)
  • 1 Onion (diced)
  • 2 cups green beans (cleaned, de-stemmed)
  • 1 package sliced mushrooms
  • Salt & pepper, to taste
  • Kelp granules, to taste
  • 1 Tablespoon Garlic Powder
  • 6 oz salmon, skin-on
  • Crushed Hemp Seeds
  1. Place large skillet to medium heat over small pilot.
  2. Add toasted almond oil to skillet, let it heat up.
  3. Add garlic, ginger, onions until onions turn translucent.
  4. Add green beans, salt, kelp, pepper and garlic powder.
  5. Let the beans soften, about 3 minutes over heat.
  6. Add mushrooms and let them cook for about 4 minute to soften.
  7. Push the veggies to the side so its not directly over the flame, and, if able, shift the skillet to the side to further protect the veggies from the flame.
  8. Add a bit more oil to the exposed part of the pan.
  9. Place salmon on the oil, skin side down and let it cook for 5 minutes. Now its gettin' crisp-ay!! YUM!
  10. Flip and cook for an additional 2-3 minutes (maybe more if your salmon is thickkkk!)
  11. Throw a handful (or two!) of spinach on top.
  12. Shut the heat and let the spinach wilt.
  13. Serve, topped with crushed hemp seeds and additional kelp granules.
  14. VOILA! IODINE, SELENIUM, VITAMIN D, and OMEGA 3s to keep dat body fed and health!


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