Seared Salmon with Summer Veggies

Ingredients:

1 lb.raw salmon, boneless, skin-on

1 Tbsp. + 1 tsp. olive oil

1⁄4 tsp. sea salt

1⁄4 tsp. ground black pepper

1 cup sliced mushrooms

1 cup grape tomatoes

1 1/2 c rough chopped spinach

1 cup frozen corn kernels

1/2c sliced red onion

3 cloves garlic thinly sliced

Instructions:

1. Rub salmon all over with 1 tsp. oil; sprinkle on both sides with 1 dash salt and 1 dash pepper.

2. Heat a large nonstick skillet over medium-high heat; lightly coat with spray. Add salmon (skin-side down); cook for 5 minutes. Flip; ​cook for an additional 2 to 3 minutes, or until just firm to the touch.

3. Remove salmon from skillet; remove skin. Set aside to rest.

4. Return skillet to medium-high heat; add remaining 1 Tbsp. oil.

Add mushrooms and tomatoes; cook, stirring

occasionally, for 2 to 3 minutes, or until mushrooms and tomatoes start to brown.

Add spinach, corn, onion, garlic,

remaining 1 dash salt, and remaining 1 dash pepper.

5. Cook, stirring occasionally, for 2 minutes, or until spinach is wilted and onion has softened; divide mixture evenly among

four serving plates.

6. Top each bed of vegetables with an equal portion of salmon; serve.