Salmon with Herbs

Servings

24 14-oz. portions
Share

Ingredients

Recipe Preparation

To prepare à la carte:

1. Season the salmon with salt and pepper. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan. Place the salmon in the pan skinned-side up. Cook on both sides until golden-brown. Place salmon skinned-side down on a heated serving plate. Brush with 1 tsp. of fresh herb oil.

2. Drizzle 1 tsp. Of canola oil in a heated, nonstick sauté pan. Add 1 oz. of mushrooms and cook over high heat. Add 2 oz. of spinach. Season to taste with salt and pepper. Cook until spinach begins to wilt.

3. Spoon 4 oz. of warmed carrot farro in the center of a heated serving plate. Place the salmon on top of the farro. Place the spinach and mushrooms next to the salmon. Place a lemon wedge next to the spinach. Season 1 oz. of fennel with salt and pepper; spread slices across the top of the salmon.

 

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products