I’m not one for cooking seafood at home. My husband is a rather big man-child and a very picky eater. If it even smells fishy he will walk out of restaurants, not kidding. So I was talking with a worker at WholeFoods about when they get their fish in, the time from it being caught to being sent to the store etc. Anyways they had super fresh wild caught salmon that he swore by, even said if I didn’t love it to come back and he’d give me something else.
- 1 fennel bulb
- asparagus spears
- French green beans
- 1 shallot
- Fresh flat-leaf parsley
- 1 lemon
- Two 6-ounce wild Alaskan salmon fillets
- 2 tablespoon capers
Pre-heat over to 400 degrees
Cook the veggies:
5 minutes later add zucchini, asparagus, and French green beans and cook for a remaining 6 to 8 minutes. Now is time to start on the salmon
- Season the salmon with salt and pepper
In a medium frying pan over medium-high heat, warm 1 tablespoon oil, butter, or ghee until hot.
To the same pan, add 1 tablespoon oil, ghee, or butter if needed. Add the shallots, season with salt and cook until softened and starting to caramelize, 2 to 3 minutes. Zest half of the lemon then juice is and add the juice and zest along with the capers