Marinated Pan-Roasted Salmon with Steamed Seasonal Vegetables
4 6-8 ounce Atlantic salmon fillets, skin on
1 cup Stubb’s Chicken Marinade (or your favorite Stubb’s Marinade)
2 tablespoons high-heat cooking oil (sunflower, grapeseed, canola, safflower, peanut, etc.)
A pinch each of salt and pepper
4-6 cups raw or previously frozen seasonal vegetables (e.g.: green beans, asparagus, sliced carrots, broccoli, etc.)
Lemon juice, to taste
Salt and pepper, to taste
Place salmon in a large bowl or resealable bag and add Stubb’s Chicken Marinade, mix well. Let marinate for 2 hours to overnight.
When ready to cook, heat the oven to 400° degrees Fahrenheit. Take the fish out of the marinade and wipe it off with a paper towel, drying it as much as possible. (The longer it has marinated, the more marinade will have transferred into the fish.) Reserve the excess marinade. Line a baking sheet with aluminum foil or spray with non-stick spray.
Heat two small or one large sauté pan(s) over medium-high heat. Add in the cooking oil and when it’s hot, place the salmon fillets skin side down. Don’t budge the fillets for at least 45 seconds to one minute — allowing the fish to sit undisturbed will help to make the skin crispy, and thus it also won’t stick to the bottom of the pan. Gently lift the fish with a spatula or tongs; if it won’t budge, let it sit for a little longer. Flip the fillets on to their top sides and let cook for another 45 seconds to one minutes, or until it’s golden-brown. Place the fillets skin-side down on the baking sheet tray, top with the reserved marinade, and finish cooking in the preheated oven for 5-8 minutes, or until the white fat starts to drip from the sides of the fillets.
While the salmon cooks, steam the vegetables in a medium pot with steamer insert over simmering water, or covered in a pot or sauté pan. Cook for 2 minutes or until veggies are brightly colored and crisp-tender.
Remove salmon from oven and dive fillets between plates. Pour some of the cooked marinade on top of the fillets and serve with steamed veggies. Squeeze a little lemon juice over the fish and veggies and sprinkle some salt and pepper on top. Serve hot.Print This Recipe