Pan-Fried Salmon, Yukon Golds & Asparagus

We're happy to welcome back Devin Levine from the Cox Business Convention Center doing a Pan-Fried Salmon with Potatoes and Asparagus.

Ingredients:

1# Fresh salmon, skinned, deboned, cut into 1” squares

2 bunches Asparagus, cut into 4’ inch

½ # Yukon Golds, quartered and steamed till done

1 table Fresh rosemary

1 table Garlic, minced

¼ cup Olive Oil

Sea salt & black pepper to taste

Chopped parsley & lemon slices for garnish

Method:

Heat non-stick skillet over high heat with olive oil; add asparagus and Yukon’s and quickly sauté to brown slightly. Add salmon, garlic, and rosemary and continue to cook until the salmon is just done. Season with salt & pepper.

Serve in a large bowl and garnish with parsley and sliced lemons.