25 minutes
A deliciously seasoned salmon fillet roasted with sugar snap peas and red onion, finished with a squeeze of lime and fresh herbs.
tablespoons
Garlic, finely grated
cloves
Baharat Spice Blend
teaspoons
Salmon fillets, pat dry
0 oz
to taste
to taste
Red Onion, sliced into 1/4-inch-thick half-moons
each
Sugar Snap Peas, trimmed and halved
0 oz
Lime, juiced
each
Cilantro, chopped
to garnish
1. Prepare Spiced Oil
Whisk together 1 tablespoon of extra-virgin olive oil with finely grated garlic and a teaspoon of baharat spice blend in a small bowl.
2. Season and Oil the Salmon
Pat the salmon fillets dry and season generously with kosher salt and black pepper. Rub the spiced oil mixture all over the salmon.
3. Prepare the Veggies
Slice the red onions into 1/4-inch-thick half-moons and trim and halve the sugar snap peas.
4. Sear the Salmon
In a nonstick ovenproof skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the salmon skin-side down and cook for 3-4 minutes until the skin is browned and crisp.
5. Saute Onions
Remove the salmon from the skillet and add the remaining tablespoon of oil along with the sliced onions. Stir and cook for about 3 minutes until they start to soften and caramelize.
6. Cook Snap Peas
Add the snap peas to the onions, season with salt and pepper, and cook for 5-7 minutes until tender yet still crisp.
7. Roast the Salmon
Nestle the salmon, skin-side up, on top of the peas and onions. Slide the skillet into the preheated oven and roast for 5-8 minutes.
8. Finish with Lime and Herbs
Squeeze fresh lime juice over the dish and scatter chopped fresh cilantro or mint on top before serving.
Opt for wild-caught salmon for a richer flavor and better texture. Select fillets that are at least an inch thick to ensure they remain moist during cooking.
Bring salmon to room temperature and preheat your skillet to medium-high before cooking. Skin-side down first for an even, less dry texture.
Use a non-stick or well-seasoned cast-iron pan with a high smoke point oil. Don’t move the salmon until it's ready to flip, indicated by it releasing easily from the pan.
Toast and grind your own spices for more vibrant flavors. Ensure even seasoning by rubbing spices on all sides of the salmon.
Allow cooked salmon to rest before serving to ensure succulent bites as the juices redistribute.
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