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entree

Marinated Pan-Roasted Salmon with Steamed Seasonal Vegetables

This recipe was developed for Stubb’s by Katie, of Culinary Pirate.
  • 7

    Ingredients

Ingredients

  • 4 6-8 ounce Atlantic salmon fillets, skin on
  • 1 cup Stubb's Chicken Marinade (or your favorite Stubb's Marinade)
  • 2 tablespoon 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

Instructions

  • 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.

Nutrition information (per Serving)