Pan Seared Salmon and Roasted Veggies Salad

I used to not like Salmon. It was "too fishy". My favorite fish is Mahi Mahi or Tuna. But then, I had it cooked correctly. Then I learned how to make it correctly. And here you have it...

Pan Seared Salmon and Roasted Veggies Salad

Pan Seared Salmon:

1 - 4 oz. Salmon filet

1 tsp. Wegman's Shallot Thyme Finishing Butter (or make your own!)

To pan sear - Spray pan with cooking spray, turn heat to medium high. Add filet, season with salt and pepper, cook for 3-4 minutes. Turn heat down to medium, flip filet and cook another 4 - 5 minutes until fish reaches a temperature of 120 degrees at the thickest part. Add finishing butter (or garlic butter, regular butter, etc) to pan, continue to baste fish with butter on all sides until temperature reaches 130 degrees.

Roasted Veggies:

(I sped up the process a bit by microwaving veggies first for 3 minutes and used a toaster oven on 350 for 20 minutes - but you can roast it all from raw in the oven - it will just take longer - about 35 minutes at 375 degrees)

1 large carrot - peeled and cut into 1/2" slices

1 1/2 cups of fresh green beans (about 20 beans)

2 cloves of garlic - sliced

1/4 cup sliced red onion

sea salt

Time to Assemble:

Place a bed of Italian salad blend or Baby Spinach. Top with roasted veggies and salmon. Slice 10 Zima or Grape Tomatoes. Drizzle salad with about 1 tbsp. of Light Balsamic Vinaigrette. 

Total Calories: 400