Easy Stovetop Salmon with Carrot Spirals

Easy Stovetop Salmon with Carrot Spirals Recipe

Is it possible to put a healthy dinner on the table in less than 15 minutes? It is when you use salmon fillets and frozen carrot spirals! In addition to being fast and delicious, the salmon provides healthy omega-3 fats and the carrots provide beta-carotene and fiber. Natural Grocers® Fish & Seafood Standards prioritize sustainably certified, wild-caught fish, so you are prioritizing your health as well as the health of the planet!

4
1 (12-ounce) package Natural Grocers Brand Frozen Organic Carrot Spirals
4 (5-ounce) skin-on wild-caught salmon fillets, thawed
3 tablespoons organic avocado oil, divided
1 organic lemon, halved
1 cup Natural Grocers Brand Organic Parmesan Cheese Shreds
  Optional: chopped organic parsley, for garnish
Natural Grocers Brand Bulk Seasonings
1 teaspoon Organic Ground Turmeric Root
1 teaspoon Organic Garlic Powder
1 teaspoon Real Salt
1⁄4 teaspoon Organic Black Pepper

1. Cook the carrots according to package directions. Drain extra water once cooked.

2. While the carrots are cooking, mix the turmeric, garlic powder, salt, and pepper in a small bowl. Dry the salmon fillets and coat with 1 tablespoon avocado oil and sprinkle the seasoning mix on both sides.

3. Heat a skillet over medium to medium-high heat. Add 2 tablespoons of avocado oil and place fillets in the hot pan, skin side down. Cook for 3 minutes, watching carefully to allow skin to crisp (not burn), then flip the fillets and cook for 3-4 minutes more, depending on the thickness of the fillet. Remove fish to a plate.

4. After removing the fish, turn off the skillet and immediately place the cooked carrot spirals into the hot skillet. Stir the spirals until any excess water has evaporated and they are warmed through, then squeeze the juice from half of the lemon over the spirals. Sprinkle the Parmesan over the top of the spirals and cover the pan for 1 minute to allow the cheese to melt.

5. Plate the carrot spirals and place the salmon on top. Quarter the remaining lemon half into wedges and serve each plate with a lemon wedge and a sprinkle of chopped parsley.

 

Wine Pairing

Recommended Wine Style: Bordeaux

  • Les Hauts de Lagarde Bordeaux White Blend