Pan-Seared Salmon with Summer Succotash Recipe

Name: Pan-Seared Salmon with Summer Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup creme fraiche; 1/4 cup whole-grain mustard; 2 teaspoons lemon zest (1 large lemon); 1/4 cup lemon juice (2 lemons); 1/4 teaspoon kosher salt; Four 6-ounce skinless salmon fillets, wild preferred; 1/2 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 3 tablespoons extra-virgin olive oil; 1 small red bell pepper, diced (3/4 cup); 1 large shallot, diced (1/4 cup); 1 cup corn kernels, cut from 2 cobs, or 1 cup thawed frozen corn; 3/4 cup frozen shelled edamame, thawed; 1/2 teaspoon kosher salt; 1/2 cup baby kale, roughly chopped; 2 tablespoons chopped fresh basil; 2 teaspoons lemon juice

Servings: persons

1/2 cup creme fraiche
1/4 cup whole-grain mustard
2 teaspoons lemon zest (1 large lemon)
1/4 cup lemon juice (2 lemons)
1/4 teaspoon kosher salt
Four 6-ounce skinless salmon fillets, wild preferred
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
1 small red bell pepper, diced (3/4 cup)
1 large shallot, diced (1/4 cup)
1 cup corn kernels, cut from 2 cobs, or 1 cup thawed frozen corn
3/4 cup frozen shelled edamame, thawed
1/2 teaspoon kosher salt
1/2 cup baby kale, roughly chopped
2 tablespoons chopped fresh basil
2 teaspoons lemon juice

1
Preheat the oven to 350 degrees F.
2
For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt.
3
Cover with plastic wrap and set aside.
4
For the salmon: Sprinkle the salmon fillets on all sides with the salt.
5
Heat the olive oil in a large oven-proof skillet over medium-high heat.
6
With tongs, gently place the salmon, flesh-side down, in the pan.
7
Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust.
8
Using a spatula, gently flip each fillet.
9
Transfer the pan to the oven for an additional 5 minutes.
10
Remove from the oven and cover with foil to keep warm.
11
For the succotash: Heat the olive oil in a medium skillet over medium-high heat.
12
Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon.
13
Add the corn, edamame and salt and cook for another 3 minutes.
14
Remove the pan from the heat and stir in the kale, basil and lemon juice.
15
To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate.
16
Top with 1/2 cup of the succotash, and a salmon fillet.
17
Serve with sauce on the side if desired.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup creme fraiche, 1/4 cup whole-grain mustard, 2 teaspoons lemon zest (1 large lemon), 1/4 cup lemon juice (2 lemons), and more.

Yes, Pan-Seared Salmon with Summer Succotash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Salmon with Summer Succotash

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