Light and fresh pan-roasted salmon offers a spectacular crunch from sautéed snap peas and a finishing sprinkle of oil-toasted breadcrumbs, this entrée is easy and elegant.
Pan-Roasted Salmon with Gluten-Free Breadcrumbs and Snap Peas Recipe
- 3 tablespoons extra-virgin olive oil divided
- 1/2 cup gluten-free panko breadcrumbs or regular breadcrumbs
- 2 tablespoons chopped fresh marjoram leaves or oregano leaves
- Kosher salt and freshly ground pepper
- 4 green onions, thinly sliced, white parts and green parts separated
- 6 ounces snap peas, trimmed and halved diagonally
- Generous pinch of red pepper flakes
- 4-1/2 teaspoons sherry vinegar
- 4 (4-ounce) skinless salmon fillets
Preheat the oven to 400ºF. In a large ovenproof sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. When shimmering, add the panko and cook, tossing frequently, until crispy and golden, 2 to 3 minutes. Stir in the marjoram and season with salt and pepper. Spread the mixture onto a plate to cool. Wipe the pan clean.
Return the pan to medium-high heat. Add the remaining 1 tablespoon olive oil, the white parts of the green onions, the snap peas, and pepper flakes and cook, stirring often, until the onions and peas soften, about 2 minutes. Stir in the vinegar, then season with salt and pepper. Using a slotted spoon, transfer the mixture to a bowl.
Return the pan to medium-high heat. Generously season the salmon fillets with salt and pepper and sear them, skin side down, until their bottom sides begin to turn opaque, 2 to 3 minutes. Transfer the pan to the oven and roast until the fillets are cooked through, 4 to 5 minutes.
Arrange the peas on a serving dish, then top with the salmon. Mix the green parts of the green onions into the toasted breadcrumbs, sprinkle on each fillet, and serve.
Photography Emma K. Morris