Pan Seared Coho Salmon Recipe with Lemon and herbs
A delicious pan seared coho salmon recipe that is baked with lemon and herbs and serve alongside roasted vegetables.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 5 tablespoons of Thrive Algae Oil
- 2 tablespoons of chopped fresh dill
- 1 tablespoon of chopped fresh chives
- 1 tablespoon of chopped fresh parsley
- 2 finely minced garlic cloves
- zest of 2 lemons
- juice of 1 lemon
- 2- pound side of fresh wild caught coho salmon
- sea salt and fresh cracked pepper to taste
- assorted roasted vegetables
Preheat the oven to 375°.
In a small bowl mix together 3 tablespoons of algae oil with dill, chives, parsley, garlic and lemon zest. Set aside.
season the salmon very well on both sides with salt and pepper. Be sure to leave the skin on the salmon.
Next, add 2 tablespoons of algae oil to a very large saute pan over high heat. Once the oil begins to lightly smoke, add in the salmon flesh side down into the pan and turn the heat down to medium to medium-high heat.
Cook the salmon for 5 to 6 minutes. It should easily pull away from the pan when flipping it. If it stays stuck to the pan, then give it another minute or 2 or until it pulls away with ease.
Flip the salmon over and squeeze 1 lemon over the top of the salmon. Note, the pan will smoke.
Next, add 2/3 of the herb and oil mixture to the top of the salmon and evenly spread it on.
Finish by baking in the oven for 8 to 10 minutes or until it is cooked.
Serve the salmon alongside desired assorted roasted vegetables.