- Panamei Salmon Fillets
- Extra Virgin Olive Oil
- Garlic bulb, with top cut off
- Shallot, Sliced in half long way
- Rainbow Organic Carrots
Preheat broiler to 500˚F.
Peel carrots and slice in halves long ways.
Clean asparagus and trim the ends.
Season vegetables with olive oil, fresh lemon juice, salt, pepper and thyme.
Heat olive oil in a cast iron skillet.
Add carrots and asparagus and cook for about 8 to 10 minutes, avoid overcooking to enjoy a nice crunchy taste (al dente).
Remove vegetables and set aside.
In the same pan, add more oil and cook the garlic bulb, sliced shallot and half a lemon.
Rinse Salmon Fillet and pat dry with paper towel.
Brush top and bottom with olive oil and sprinkle chopped dill.
Cook Salmon Fillet (skin side down) in the cast iron skillet for about 4 to 5 minutes until you see the sides of the fillet changing color.
Place cast iron skillet in broiler and finish cooking on the top rack closest to heat for about 5- 6 minutes, until the top of the fish has a crust.