The Recipes

Easy Pan-Roasted Salmon

Sometimes I feel like I'm running out of ideas when I hit my kitchen, especially when just cooking for myself.  A lot of the dishes I am most proud of are things I entertain with or bring to a friend's house, and it's usually because a lot of thought goes into presentation.  Well, as I told you when we started this adventure together, that's not always going to be the case.  However, I still feel good about putting healthy food on a plate even if it isn't the most unique creation ever.

Keep this in mind when you're staring forlornly at what is in your fridge and don't have the slightest idea of where to start.  You can put together a few simple ingredients and still have a great, relaxing meal.  What's that restaurant buzz word?  Yeah... we make rustic food a lot, right?

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Easy Pan-Roasted Salmon


- 1 leek, white part sliced into half moons

- 1 T. capers

- 4 cherry tomatoes, quartered

- 1 salmon fillet

- 1 garlic clove, minced

- 1/2 lemon, juiced

- 2 T. parsley, chopped or torn

- 1/4 c. stock

- salt

- pepper

- olive oil

First, prepare the leeks.  Cut off both ends, then split in down the middle.  Rinse the halves thoroughly or submerge them in ice water.  Grit and sand can hide in between the layers of the leek.

Season the salmon with salt and pepper.  Heat 1 T. of oil in a pan and add the salmon.  Cook for 2-3 minutes, then remove it to a plate.

Add the leek to the pan, season lightly with salt, and let it soften for two minutes.  Add in the garlic, stir, then add in the capers and tomatoes.  Add the stock, and once it is simmering, return the salmon to the pan.  Cook for 2-3 minutes to let the salmon cook through and the sauce reduce.  Squeeze in the lemon juice and plate.  Garnish with the parsley.