pan seared salmon with leek, asparagus, shiitake mushroom and arugula salad

• 6-8 oz piece of salmon (dried off and seasoned with s+p)

• 1 tablespoon of neutral oil (vegetable, etc)

• 1 pack shiitake mushrooms *

• 1 leek *

• 6 spears asparagus *

• a handful of arugula

• 2 tablespoons olive oil

• 1/2 lemon

*makes enough salad toppings for 2 servings. you can reserve half and make again or use in an omelette for breakfast

cut leek in half, and slice into 1/4 inch

wash in a big bowl of water to let grit sink to the bottom

carefully pull off the stems of the mushrooms (they are tough and chewy) and slice mushrooms (cut in half if they are large)

break the tough bottoms off of the asparagus and slice into 1/2 inch chunks

heat cast iron or stainless steel pan with a tablespoon of neutral oil on med-high heat

place salmon skin side down and lower temp to med for 10-12 mins until skin is nice and crispy (for the first minute, press it down with a thin metal spatula)

flip salmon and cook for 3-5 mins (or until internal temp reaches 120-125 F) (residual heat will continue to cook it)

meanwhile heat another saute pan with 2 tablespoons olive oil

put the diced veggies into the saute pan and saute for 10 mins (season with s+p)

in a bowl, add the handful of arugula and the juice of 1/2 lemon

add 1/2 the sauteed veg on top, and mix to combine

plate the salad and top with salmon

*notes

serve with quinoa or pearled barley (to be linked)