10-MINUTE PAN SEARED SALMON WITH AVOCADO GREMOLATA RECIPE


Pan Seared Salmon with Avocado Gremolata is a Whole30 compliant, healthy fish recipe. Making this crispy skin salmon requires just 7 ingredients and 10 minutes of cooking time! This is a quick, easy, kid-friendly meal that’s grain-free, gluten-free, low carb, paleo, and using oil instead of butter, it can be dairy-free, too!

Prep Time    : 4 mins
Cook Time   : 6 mins
Total Time    : 10 mins

Servings      : 3

INGREDIENTS

·         Salmon fillets (two 4-5 ounces each) or one larger 10 ounce salmon fillet (with skin preferred, see notes for skinless cooking times)
·         1–2 tbsp olive oil, avocado oil, or butter, for pan
·         Kosher salt and black pepper, to taste

Avocado Gremolata
·         1 small avocado (ripe) or 1/2 large – diced, skin off
·         4 tsp dried parsley or 1/3  c fresh chopped
·         2 garlic cloves -minced
·         1/4 tsp Lemon pepper seasoning or peppercorns
·         1/4 tsp Sea Salt
·         3–4 tbsp extra virgin olive oil
·         lemon juice 1 of one lemon and slices to garnish




INSTRUCTIONS

Before you begin – You can make the gremolata first before cooking, or quickly make it while the salmon is sitting after being cooked. It takes 2 minutes to make! Instructions below.

1.   First clean your fish fillets with fresh water. Pat dry on both sides.
2.  Heat a large skillet over medium-high heat. When the pan is hot, add butter (or oil) and swirl until pan is covered or butter melted.
3.   Add the salmon fillets to the pan, flesh side down.
4.   Pan sear the salmon flesh side down for 3 minutes, then flip with a spatula or tons to sear the skin.  If your goal is a super crispy skin, use a flat spatula to gently press down on the flesh until the fillet flattens out a little more, sealing the skin against the pan. When the flesh feels firm to the touch (3-5 minutes), the salmon is ready.
5. Depending on the thickness of your fillet, the searing time could take longer. Check to make sure the inside is no longer pink but opaque.
6.  Remove pan from heat and cool the salmon in the pan for 2-3 minutes. The salmon should continue cooking (a tad) off the heat. Sprinkle the flesh side of the fillets with a little salt/pepper.
7.   Top with lemon and avocado gremolata, serve, and enjoy!

Make avocado gremolata

1.   Chop your avocado and herbs.
2.   Mix all ingredients together in a small bowl and let it marinate in the fridge while the salmon cooks.



NOTES

·     This recipe can be doubled to make 4-5 servings (3-4 ounces of fish per serving)
·        Optional spices to add on top -Pinch or chili pepper or cayenne for spice






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