Name: Pan-Seared Salmon with Warmed Potato, Corn & Snap Pea Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ cups frozen corn; 3 cloves garlic; 1 ½ small bunches green onions (scallions); 1.02 kg salmon fillet; 1 ½ (227 g) pkg sugar snap peas; 6 medium yellow potatoes; black pepper; extra virgin olive oil; mayonnaise; paprika; salt

Pan-Seared Salmon with Warmed Potato, Corn & Snap Pea SaladPan-Seared Salmon with Warmed Potato, Corn & Snap Pea Salad — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ cups frozen corn

3 cloves garlic

1 ½ small bunches green onions (scallions)

1.02 kg salmon fillet

1 ½ (227 g) pkg sugar snap peas

6 medium yellow potatoes

black pepper

extra virgin olive oil

mayonnaise

paprika

salt

Instructions

Preheat the oven to 450°F (232°C). Place the rack in the center position.

Wash and dry the fresh produce.

Medium dice the potatoes (cut into 2-cm cubes) and transfer to a baking sheet.

Add the corn to the potatoes.

Drizzle the potatoes and corn with olive oil and season with salt and pepper; toss to coat, then arrange in a single layer.

Place the sheet in the oven and roast until the potatoes are tender when pierced with a fork, 18 to 20 minutes.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a large bowl (that is big enough to hold the potato salad).

Add mayonnaise, paprika, salt, and pepper to the bowl with the garlic and mix together.

Cut the sugar snap peas crosswise (at an angle) into 6-mm pieces and transfer to the salad bowl.

Preheat a skillet over medium heat.

While the skillet heats up, pat dry the salmon with paper towels and place on a plate. Season with salt and pepper on both sides.

Once the skillet is warm, add olive oil and swirl to coat the bottom.

Place the salmon, skin-side down, in the skillet; cook until it is cooked through and flaky, 3 to 5 minutes per side (depending on thickness). Once done, transfer the salmon to a plate.

While the salmon cooks, trim off and discard the ends of the green onions; cut the onions crosswise (at an angle) into 6-mm pieces and transfer to the salad bowl.

Once the potatoes are tender, remove them from the oven and transfer to the salad bowl. Mix the ingredients together.

To serve, spoon the salad onto a plate and place the salmon on top. Enjoy!

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