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Pan-Seared Salmon with Warmed Potato, Corn & Snap Pea Salad.

  • 1 cup
    frozen corn
  • 2 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 1 ½ lb
    salmon fillet
  • 1 (8 oz) pkg
    sugar snap peas
  • 4 medium
    yellow potatoes
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    mayonnaise
  •  
    paprika
  •  
    salt
  • 1
    Preheat the oven to 450°F. Place the rack in the center position.
  • 2
    Wash and dry the fresh produce.
    4 medium yellow potatoes
    1 (8 oz) pkg sugar snap peas
    1 small bunch green onions (scallions)
  • 3
    Medium dice the potatoes (cut into ¾-inch cubes) and transfer to a baking sheet.
  • 4
    Add the corn to the potatoes.
    1 cup frozen corn
  • 5
    Drizzle the potatoes and corn with olive oil and season with salt and pepper; toss to coat, then arrange in a single layer.
    1 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 6
    Place the sheet in the oven and roast until the potatoes are tender when pierced with a fork, 18 to 20 minutes.
  • 7
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a medium bowl (that is big enough to hold the potato salad).
    2 cloves garlic
  • 8
    Add mayonnaise, paprika, salt, and pepper to the bowl with the garlic and mix together.
    6 tbsp mayonnaise
    ½ tsp paprika
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Cut the sugar snap peas crosswise (at an angle) into ¼-inch pieces and transfer to the salad bowl.
  • 10
    Preheat a skillet over medium heat.
  • 11
    While the skillet heats up, pat dry the salmon with paper towels and place on a plate. Season with salt and pepper on both sides.
    1 ½ lb salmon fillet
    1 tsp salt
    1 tsp black pepper
  • 12
    Once the skillet is warm, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 13
    Place the salmon, skin-side down, in the skillet; cook until it is cooked through and flaky, 3 to 5 minutes per side (depending on thickness). Once done, transfer the salmon to a plate.
  • 14
    While the salmon cooks, trim off and discard the ends of the green onions; cut the onions crosswise (at an angle) into ¼-inch pieces and transfer to the salad bowl.
  • 15
    Once the potatoes are tender, remove them from the oven and transfer to the salad bowl. Mix the ingredients together.
  • 16
    To serve, spoon the salad onto a plate and place the salmon on top. Enjoy!