Fire up your cast iron pan (or grill) to make this simple Pan Seared Salmon dressed up with a fruity salsa topping with a sweet and spicy flavor kick!
What You’ll Need
For the Pan-Seared Salmon:
1 tbsp avocado oil
4 6-ounce Sixty South Farm-Raised Atlantic Salmon Fillets
1/4 tsp salt
1/4 tsp freshly ground black pepper
For the Peach Basil Salsa:
2 medium peaches, chopped (about 1 cup)
1/4 cup chopped red onion
1 seeded and de-veined jalapeño, chopped (may omit to reduce spice)
1/4 cup fresh basil, cut into long, thin strips
Juice from half lime
1/8 tsp salt
1/8 tsp freshly ground black pepper
What To Do
Preheat oil in a large (12-inch) cast iron skillet over medium-high heat.*
Season salmon with salt and pepper. Cook the salmon, skin side up for 4-5 minutes without moving. Carefully flip the fillets and cook skin side down for another 5 minutes, until salmon flakes to fork.
While salmon is cooking, prepare Peach Basil Salsa. Toss together peaches, onion, jalapeño, basil, juice from half a lime, plus salt and pepper in a large bowl. Set aside.
When salmon is cooked through and flaky, transfer to a large platter and spoon Peach Basil Salsa on top. Serve warm.
*Alternatively, to grill salmon, preheat grill and lightly oil grill grates. When grill is hot, place salmon on the grill, skin side down. Grill for about 6-8 minutes on each side or until salmon is flaky to fork.
This post was done in partnership with Chelsey Amer. Chelsey Amer, M.S., R.D.N. is the owner of Chelsey Amer Nutrition, an online nutrition counseling and consulting business based in New York City. Chelsey’s mission is help people feel their best while getting in touch with their bodies and discovering how all foods can fit in their lifestyle. When Chelsey is not working with her clients, she develops tasty, food-allergy friendly recipes and photographs every bite for her healthy food blog on ChelseyAmerNutrition.com! Follow her on Instagram @chelseyamernutrition for more from Chelsey.