Pan Seared Salmon with Sauteed Spring Vegetables. Crisp crowned salmon sits atop asparagus, leek, and pea saute. Delicious!
This vivacious vegetable sauté has lovingly graced chicken, fish, and pasta for a number of years. I never tire of it. Tender leeks, crisp asparagus and peas. This dish is so flavor filled guests will be astonished to learn you pulled it all together in under 30 minutes.
My first encounter with this lush vegetable combo is inspired by an Italian restaurant I waitered at some years back. Chef Pasquale would saute onions and garlic till lightly browned before adding in the peas. He used LeSuer canned peas. Though I was not a fan of canned peas I have to say the flavor notes far outweighed the soft texture of the peas. I was hooked and decided to try the dish with frozen peas. Years later I started using fresh.
I was hosting Easter one year opting for something lighter than my typical hollandaise laden asparagus. I thought the addition of asparagus to the Italian peas could be a crowd pleaser. The leeks made it into the equation because I find them less pungent than traditional onion. Thankfully, the asparagus/leek/pea combo was served alongside rack of lamb to a cheering crowd.
Quick searing the salmon produces a lovely crisp top layer and tender interior. Pan Seared Salmon with Sauteed Spring Vegetables is like a marriage made in heaven.