Pan-Poached Salmon with Spring Vegetables

Pan-poached Salmon With Spring Vegetables Recipe

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Vicki Butts (lazyme)


From Spring Cooking & Entertaining.

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15 Min
15 Min
Stove Top


1 c
mushrooms, quartered
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


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

About Pan-Poached Salmon with Spring Vegetables

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