1 pound wild salmon, cut crosswise into 4 equal pieces
6-8 ounces asparagus, tough ends removed and sliced on the diagonal into one-inch pieces
2 shallots, sliced thin
1 bunch broccoli leaves, trimmed and roughly chopped
1-2 tsp grass-fed butter
1-2 tsp truffle oil
extra virgin olive oil
freshly ground black pepper
- Season salmon lightly with salt and pepper.
- Melt butter in a large skillet over medium heat. Place salmon pieces in the butter and cook without moving the salmon, for 3 minutes. Flip the salmon and continue to cook in the same way for 2-3 more minutes or until fish is just cooked through.
- While salmon cooks, place asparagus and shallots in pan, season with salt and pepper, and saute 2-3 minutes or until crisp tender.
- While asparagus cooks, add broccoli leaves to another medium skillet (add a little olive oil if you are using a separate pan) and saute for 2-3 minutes over medium heat or until the leaves wilt. Season with salt and pepper.
NOTE: I cooked everything in the same pan as the salmon for one portion, but you may need two pans.
- To serve, transfer two pieces of salmon to each plate and arrange with the end of one piece layered diagonally across the other. Divide asparagus over the top of the salmon. Drizzle with truffle oil. Serve with broccoli leaves or your favorite vegetable on the side.
Sauteed Salmon and Arugula Salad with Tomato Vinaigrette
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