Pan-Poached Salmon with Spring Vegetables

Pan-poached Salmon With Spring Vegetables Recipe

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Vicki Butts (lazyme)


From Spring Cooking & Entertaining.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


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  • 1 c
    mushrooms, quartered
  • 1
    shallot, chopped
  • 1 clove
    garlic, minced
  • 2 Tbsp
    butter, divided
  • 1 c
    dry white wine
  • 2 6-oz
    salmon fillets
  • 1 1/2 tsp
    fresh dill weed, chopped
  • 1/2 tsp
    lemon peel, grated
  • ·
    salt and pepper, to taste
  • 1 1/2 c
    asparagus, 1-inch pieces
  • 1/2 c
    sugar snap peas
  • 1/2 tsp
    lemon juice

How to Make Pan-Poached Salmon with Spring Vegetables


  1. In a large skillet over medium-high heat, saute mushrooms, shallot and garlic in 1 tablespoon butter 2-3 minutes, or until golden brown.
  2. Add wine and salmon. Sprinkle salmon with dill, lemon peel, salt and pepper. Cover and simmer 3 minutes.
  3. Add asparagus; simmer 2 minutes. Add peas; simmer another minute, or until salmon flakes with a fork and vegetables are tender.
  4. Transfer salmon to 2 warm dinner plates. Surround each fillet with vegetables. Keep warm.
  5. Meanwhile, bring liquid in pan to boil; add lemon juice and whisk in the remaining 1 tablespoon butter in small pieces. Pool sauce around each salmon fillet to serve.

Printable Recipe Card

About Pan-Poached Salmon with Spring Vegetables

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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