- Pan-Seared Herbed Salmon
- Roasted Potatoes
- Roasted Asparagus & Peppers
THIS HERB BLEND is so delicious. I make this salmon for my neighbors and they always say it’s like “restaurant food.” The trick–> Herbes de Provence, a fantastic blend of rosemary, marjoram, thyme, and savory.
- Preheat your oven to 425 degrees. Wash, dry, and slice your potatoes into quarters or about 1-inch cubes. Place in a large bowl and add 2-3 tbsp olive oil and salt/pepper to taste. Place on a baking sheet and pop in the oven for about 40 minutes, tossing halfway.
- Now get your asparagus and peppers washed, dried, and prepped. Trim or snap off woody ends of asparagus and place on a baking sheet. Slice your pepper stem to end into long slices about 1/4 inch wide. (I use about 1/4 pepper per person & you can go ahead and cut some for tomorrow if you like). Place on top of asparagus. Drizzle with olive oil and add salt and pepper to taste.
- Now for your salmon. Get out your thawed or fresh salmon fillets and season with salt and pepper. Sprinkle each fillet with about 1/4 tsp herbes de Provence. Now preheat a large skillet to medium-high heat. Add about 2 tbsp olive oil to the pan. Once heated, add your salmon fillets. Cook about 3-4 minutes per side depending on thickness and desired doneness. You should get a nice “crust” on the fillets. NOTE: Make enough salmon to use tomorrow night as well.
- Serve it up with your veggies and roasted potatoes. Bon appetit!
- Salmon fillets, preferably skinless (fresh/frozen, 2 meals)
- Small Potatoes (red, yellow, etc.)
- Asparagus, fresh
- Red Peppers (2 meals)
- Olive Oil
- Spices: Herbes de Provence (like THIS)