Skip to main content

Pan-Fry

Lemon Pepper Salmon with Broccoli, Potatoes and Hazelnuts
Ingredients
This effortless salmon meal is perfect for a simple weeknight dinner. If you don't want to cut up one large salmon fillet yourself, you can also buy individual salmon fillets at the fish counter.
4 to 5 gold potatoes, diced
6 Tbsp. olive oil, divided
1 lb. salmon fillet, cut into 4-oz. portions
1 tsp. lemon pepper
1 (12-oz.) package broccoli florets
1 lemon
1/2 cup hazelnuts, skins removed
+ Add to Shopping List
Lemon Pepper Salmon with Broccoli, Potatoes and Hazelnuts

Lemon Pepper Salmon with Broccoli, Potatoes and Hazelnuts

Lemon Pepper Salmon with Broccoli, Potatoes and Hazelnuts
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:27 minutes
directions
Place diced potatoes in a shallow microwave-safe dish. Microwave on high 10 minutes, turning them halfway through. In a large nonstick skillet, heat 2 tablespoons oil on medium-high. Pan-fry cooked potatoes 5 to 7 minutes, until slightly browned. Transfer to paper towel-lined plate.
Season salmon with salt (in moderation) and lemon pepper. In same skillet, heat remaining 4 tablespoons oil on medium-high. Add salmon and cook 2 to 3 minutes per side, until cooked.
In a microwave-safe bowl, combine broccoli and 1 tablespoon water. Cover with vented plastic wrap and microwave 4 minutes, until broccoli is tender. Season with salt and a squeeze of lemon. Serve salmon over broccoli and potatoes. Chop hazelnuts and garnish over salmon.
Tip: To remove skins from hazelnuts: Preheat oven to 350 degrees F. Arrange hazelnuts on a baking sheet. Bake 15 minutes, until skins begin to darken and loosen, shaking once halfway through. Transfer nuts to a clean kitchen towel. Wrap and vigorously roll in towel to remove skins.
Source: Hannaford fresh Magazine, December 2023
 
 
 
 
 
 
 
loading