Simple Seared Salmon Fillets Over Sautéed Greens & Veggies

  • 2x 140 grams salmon fillets
  • 2 tsp seasoning of choice
  • 1 tbsp coconut oil
Greens and Veggies
  • 2 large handfuls baby spinach or kale
  • 1 small onion, sliced into half moon rings
  • ½ cup sliced mushrooms
  • 1 tbsp coconut oil or olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt & pepper
Seared Salmon Fillets:
  1. Heat a medium cast iron skillet over medium heat and add coconut oil.
  2. While skillet is heating, season salmon fillets on the flesh side with seasoning of choice and set aside.
  3. Once skillet is nice and hot, add salmon fillets skin side down. Cook for 5-7 minutes or until cooked ¾ of the way through.
  4. Flip salmon fillets and cook an additional 203 minutes or until slightly firm to the touch. Remove from skillet and serve over sautéed greens.
Sautéed Greens and Veggies:
  1. Melt coconut oil over medium heat in a pan. Once melted, add onions and sauté until tender.
  2. Add baby spinach / kale and mushrooms and allow greens to wilt.
  3. Season with salt, pepper and spices and allow to cook down.
  4. Serve salmon over sautéed greens.


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