PAN SEARED SALMON w/ Radish & Asparagus
- 4 Skin-On Salmon Filets
- 3 Tbl. Canola Oil
- Salt & Pepper To Taste
- 4 Tbl. Butter, Divided
- Juice of 2 Lemons, Divided
- 4 Tbl. Olive Oil, Divided
- 1 Lb. Asparagus
- 1 Bunch Radishes, Sliced
- 1 Cup Baby Arugula, for
- Lemon Slices, for garnish
Preheat Oven to 425. Trim Asparagus to approx. 7". Arrange Asparagus on a baking tray, and drizzle with 2 Tbl. Olive Oil, and season to taste with salt & pepper. Roast for 10 minutes, or to desired doneness.
Arrange radish slices on each plate, by layering them in approximately a 4" x 7" rectangle. The goal is to make a bed for your asparagus and salmon, so adjust accordingly. Sprinkle with salt, and drizzle with 1/2 tbl. olive oil. Squeeze juice from half a lemon over each rectangle.
Score the salmon skin, and season liberally with salt & pepper.
In a large, non-stick skillet, heat canola oil over medium high heat. Add the salmon, in two batches, skin side up, and cook for 3 minutes without touching them.
Flip the salmon over, and add 2 Tbl. butter. Cook for another 4-5 minutes, depending on thickness of the salmon. As the butter melts, brush over the salmon filets as they continue to cook. Remove, and repeat with the other two filets.
When Asparagus is done, add 4-5 pieces on top of each bed of radish. Top with the salmon. Add 1/4 cup Arugula to each filet, drizzle with the remaining lemon juice, and top with a lemon slice.