Mustard Free Rosemary Sage Wild Salmon with Sautéed Beet Greens
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Learn more →Ingredients
4 servings
For the salmon
- 4 wild salmon fillets (about 6 oz each), skin-on
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the beet greens
- 1 lb beet greens (from about 2 bunches of beets), stems trimmed, leaves roughly chopped
- 2 tbsp garlic-infused olive oil
- ¼ tsp red pepper flakes (optional)
- ¼ tsp sea salt
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the salmon fillets thoroughly dry with paper towels. In a small bowl, combine the rosemary, sage, sea salt, and black pepper. Press the herb mixture evenly onto the flesh side of each fillet.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook undisturbed for 5–6 minutes, until the skin is crisp and the flesh has turned opaque about two-thirds of the way up the sides.
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