Dinner Tonight: Olive Oil–Poached Salmon

Dinner Tonight: Olive Oil–Poached Salmon requires around 45 minutes from start to finish. One serving contains 384 calories, 34g of protein, and 24g of fat. This recipe serves 6. For $4.57 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 15 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you have asparagus, lemon zest, peas, and a few other ingredients on hand, you can make it. It works well as a rather expensive main course. It is brought to you by Serious Eats. Overall, this recipe earns a super spoonacular score of 98%. Dinner Tonight: Shallow-Poached Salmon, Olive Oil Poached Salmon, and Olive Oil Poached Salmon With Indian Spices are very similar to this recipe.

Servings: 6

 

Ingredients:

1 pound asparagus, woody ends snapped off, cut into 1-inch pieces on the diagonal

1 teaspoon chopped fresh thyme leaves

2 teaspoons lemon juice

1 teaspoon lemon zest

Olive oil as needed

1 cup peas

2 pounds salmon, skinned, boned, and cut into serving servings

Salt and pepper to taste

Flaky sea salt such as Maldon, for finishing the fish

1 1/2 cups sugar snap peas, washed and ends trimmed

Equipment:

frying pan

pot

whisk

Cooking instruction summary:

Procedures 1 Put the salmon in a heavy, snug pot or tall-sided skillet and cover with olive oil until completely submerged. Warm over low heat until the oil feels barely warm to the touch, about 100 degrees. White dots appearing on the flesh indicate that the heat is too high. Cook for 18-20 minutes, until still rosy in the center. 2 Whisk together the lemon juice, zest, thyme leaves, and a little warm oil from the salmon. Season with salt and pepper and reserve. 3 In the meantime, bring a large pot of salted water to boil. Add the asparagus and cook for 1 minute, then add the sugar snap peas and cook for 30 seconds, then add the peas for a final 30 seconds. Drain the vegetables and dry them well, then toss with the dressing. 4 Serve the salmon topped with flaky salt and surrounded by vegetables.

 

Step by step:


1. Put the salmon in a heavy, snug pot or tall-sided skillet and cover with olive oil until completely submerged. Warm over low heat until the oil feels barely warm to the touch, about 100 degrees. White dots appearing on the flesh indicate that the heat is too high. Cook for 18-20 minutes, until still rosy in the center.

2. Whisk together the lemon juice, zest, thyme leaves, and a little warm oil from the salmon. Season with salt and pepper and reserve.

3. In the meantime, bring a large pot of salted water to boil.

4. Add the asparagus and cook for 1 minute, then add the sugar snap peas and cook for 30 seconds, then add the peas for a final 30 seconds.

5. Drain the vegetables and dry them well, then toss with the dressing.

6. Serve the salmon topped with flaky salt and surrounded by vegetables.


Nutrition Information:

Quickview
384k Calories
33g Protein
23g Total Fat
8g Carbs
100% Health Score
Limit These
Calories
384k
19%

Fat
23g
37%

  Saturated Fat
3g
22%

Carbohydrates
8g
3%

  Sugar
3g
4%

Cholesterol
83mg
28%

Sodium
458mg
20%

Get Enough Of These
Protein
33g
67%

Selenium
57µg
82%

Vitamin B12
4µg
80%

Vitamin B6
1mg
69%

Vitamin B3
13mg
66%

Vitamin K
52µg
50%

Vitamin B2
0.73mg
43%

Phosphorus
381mg
38%

Vitamin B1
0.55mg
37%

Vitamin C
30mg
37%

Vitamin B5
2mg
29%

Copper
0.59mg
29%

Potassium
1006mg
29%

Folate
103µg
26%

Vitamin A
1099IU
22%

Iron
3mg
21%

Vitamin E
2mg
20%

Magnesium
68mg
17%

Manganese
0.31mg
15%

Fiber
3g
14%

Zinc
1mg
12%

Calcium
55mg
6%

covered percent of daily need
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