Servings - 2
Salmon filet - 2
Olive oil - 6 tablespoons, divided
Salt - 1 1/2 teaspoons, divided
Lemon juice - 1 tablespoon
Unsalted butter - 1 tablespoon
Cherry tomatoes - 150 grams
Baby corn - 150 grams
Broccoli - 150 grams
Bell pepper - 150 grams
Grounded black pepper - 1/2 teaspoon
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.