by Kathy Hamman Miller
Pan fried salmon and vegetables
Salmon
Vegetables of choice
Mushrooms
Dash of honey
Olive oil
Traditional basil pesto sauce and spread
Start by choosing your family’s favorite vegetables, clean and slice. Using olive oil over medium high heat, sear until lightly browned.
I chose and did the summer squash first, then the mushrooms, making sure all the moisture had steamed off. Set the vegetables aside, stirring in the dash of honey, and cover to retain the heat.
Cut salmon in serving sized pieces, patting dry. Place skin side up in the same medium high heated oil that you used with the vegetables and mushrooms, adding more if needed.
Pan fry for 3 minutes, flip turning the browned side up. Spread the basil sauce on top, cover and fry for an additional 3 to 4 minutes.
The easiest way to tell if the salmon is done is to gently press down on the top of the fillet with a fork. If it separates easy along the white lines it’s done.
Plate with the vegetables and enjoy!
