PREPARATION

1. Heat a pan over medium heat and add unsalted butter. Once the butter melts, add cherry tomatoes, baby corn, broccoli, bell pepper, salt, and black pepper. Stir and cook with the top covered for 3 minutes. Keep aside.

2. Glaze the top of the salmon filet with olive oil and sprinkle with salt.

3. Heat oil (2 tbs) in a heavy skillet over medium heat. As soon as oil begins to lightly smoke, add salmon, skin side down. Keep your fingers on top of the salmon filet for bit to keep it nice and flat. Watch the side of the piece of salmon for color changes. When 2/3 of the salmon has

turned opaque, flip it to the other side and cook until it’s done.

4. Serve with the prepared vegetables.

Enjoy.