Pat salmon dry. Season with salt and black pepper or rub your favorite seafood seasoning on fillets.
Use this simple recipe for pan-roasted salmon for an easy weeknight meal.
Servings and Ingredients
|Desired seasonings, such as salt, pepper, and/or purchased seafood seasoning|
|1 tbsp. Hy-Vee canola oil|
|4 (4-to-5-oz. each) salmon fillets, skin on|
|Desired toppers, such as: purchased tropical pico de gallo, pico de gallo-avocado, pesto and tomatoes|
Things To Grab
- Meat thermometer
Heat canola oil in a 12-inch skillet over medium-high heat until shimmering. Add salmon fillets, skin side up, to skillet. Cook 4 minutes.
Carefully flip fillets, using a fish spatula. Reduce heat to medium. Continue cooking 4 to 5 minutes more or until done.
Top salmon fillets with desired toppings. Such as purchased tropical pico de gallo, pico de gallo-avocado, pesto and tomatoes.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 60mg
- Sodium: 65mg
- Total Carbohydrates: 0g
- Protein: 23g