Ingredients
2 salmon fillets, skin on
Spring vegetables
4 sprigs of rosemary finely chopped
4 sprigs of thyme finely chopped
150 ml Olive oil
Salt
Pepper
Mustard vinaigrette (optional)
Method
1. Pat the salmon dry and sprinkle with salt and pepper on both sides. Let sit for a few minutes.
2. Heat a non-stick skillet over medium-high heat.
3. Add a little bit of olive oil, rosemary, thyme and heat until shimmering. Add the salmon, skin side down. Cook for about 4-5 minutes and turn salmon over. Continue cooking till the fish flakes easily with a fork.
4. In the meantime, heat another skillet and add more olive oil. Add the spring veggies and sauté until they are tender crisp. Season with salt and pepper. Transfer the veggies to a bowl or plate and cover to keep warm.
5. Place the hot salmon on top of the spring vegetables on the serving platter. Transfer to a serving platter and drizzle with a little mustard vinaigrette.