One Pan Salmon Dinner
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​Prep time: 5 minutes                            
Cook time: 15 minutes
Serves: 2  


2 leeks, sliced lengthwise (white and pale green part only)
3 carrots, julienned
1 red pepper, julienned
1 small zucchini, sliced lengthwise
1 Tbsp Olive oil
2 Tbsp dry white wine (optional)
1/2 cup chicken stock
12 ounces of salmon (2- 6 ounce fillets)
S & P

Instructions
Heat a nonstick skillet over medium heat until hot. Add the olive oil and heat before adding the leeks, carrots, red pepper and zucchini. Sauté for a couple minutes just to get the cooking started.

Place the salmon on top of the vegetables, pour the wine (if using)  and chicken stock over the salmon. Season with salt & pepper. Cover the skillet with a tight fitting lid and bring the liquid to a boil. Turn the heat down and  simmer until the fish is cooked through. This should take about 10 minutes. 

​Be sure to check the temperature of the fish with a thermometer. The temperature you are going for will depend on how you like it. For fish that is completely cooked it should read 145°F. I’ve found that fish cooked to 135°F is perfect and allowing it to rest for 5 minutes before serving results in the best texture and flavour.  What you are looking for is the fish to be firm when you press it, the interior should be flakey and opaque in colour.

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Serve with new potatoes

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