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Skillet salmon with spring vegetables

Updated: Jun 6, 2022


  • 1-1 1/2 lbs wild Copper River sockeye salmon fillets, skin on

  • 2 large russet potatoes, scrubbed clean and cut into about 1/4" slices, boiled just until tender

  • 1 lb mixed spring vegetables (pea pods, baby carrots, green onions, green beans, radishes)

  • Small bunch of leafy greens, such as flowering brassica, raab, baby kale, or chard

  • Olive oil

  • Salt and pepper, to taste

  • Mizuna or other greens for serving platter

  • Mustard vinaigrette (optional)


  • Pat the salmon dry and sprinkle with salt and pepper on both sides

  • Heat olive oil in skillet over medium-high heat

  • Add the salmon, skin side down. Cook for about 3-4 minutes

  • Gently turn fillets over and cook for an additional 2-3 minutes until flesh is opaque and flakes easily with a fork

  • Place the salmon on top of the mizuna greens on a serving platter, cover to keep warm.

  • Add more olive oil and sliced potatoes to hot pan, sprinkle with salt and pepper and cook until golden

  • Transfer to platter and keep warm

  • Heat olive oil in another skillet with spring vegetables, salt & pepper, and sauté until tender crisp

  • Add leafy greens to skillet, salt & pepper to taste and cook until bright green and barely tender

  • Transfer to a serving platter and drizzle with a little mustard vinaigrette

Inspired by Lindsey Johnson of Cafe Johnsonia, adapted by Diane Wiese, F/V Martin Is, courtesy of our partner, Copper River Marketing Association.

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