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  • Northeast Wisconsin
  • August 2017
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Pan-seared Salmon and Veggies

Ingredients

Servings: One

1 tablespoon butter

2 teaspoons extra virgin olive oil, divided

1 cup red and yellow cherry (or grape) tomatoes, some halved, some left whole

1 fresh salmon fillet

1 tablespoon fresh herbs (I use thyme and oregano)

1 teaspoon capers

Juice from half a lemon

Coarse salt and freshly ground pepper

Directions

  1. Melt the butter and 1 teaspoon oil in a cast iron skillet. Once the foaming starts to subside, add the tomatoes and cook for about a minute. Add the salmon fillet, season with salt and pepper and sear on one side for three minutes. Carefully flip with a fish spatula and sear another two to the three minutes. Add the herbs and toss the tomatoes around a bit. They’ll be getting some nice brown marks by now and breaking down a bit.
  2. In the meantime, heat the remaining teaspoon oil in another small skillet. Add the spinach and wilt for about two minutes. Toss in a pinch of salt and pepper.
  3. Serve salmon and tomatoes over the wilted spinach and garnish with the capers and a huge squeeze of lemon. Enjoy! 
Kim Baehman, MS, Clinical Nutritionist

Kimberly Baehman, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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