Pan-Roasted Salmon with Summer Succotash

Name: Pan-Roasted Salmon with Summer Succotash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ½ cup crème fraîche; ¼ cup whole-grain mustard; 2 teaspoons lemon zest (from 2 lemons); ¼ cup lemon juice (from 2 lemons); ¼ teaspoon kosher salt; 4 6-ounce skinless fillets of salmon, wild preferred; ½ teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 3 tablespoons extra-virgin olive oil; 1 small red bell pepper (about ¬æ cup diced); 1 large shallot (about ¼ cup diced); ¾ cup frozen (shelled edamame, thawed); 1 cup corn kernels (cut from 2 cobs); ½ teaspoon kosher salt; ½ cup baby kale (roughly chopped); 2 teaspoons lemon juice (from ½ lemon); 2 tablespoons chopped basil

15 MINPrep Time

15 MINCook Time

4Servings

by Giada De Laurentiis

Intermediate

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

It doesn't get more quintessentially summer than this roasted salmon with corn succotash. The flaky salmon is perfectly cooked, served over a bed of peppers, shallots, corn, kale and edamame, and finished with a bright and creamy sauce. I love using fresh corn, shaved right off the ear to make a seasonal succotash. Served with roasted salmon, it's a light but satisfying meal that says summer is here! The trick to getting the salmon just right is to let it cook undisturbed until a nice crust forms on the bottom. If you try to flip it too soon, it will stick.

After your perfectly seasonal dinner, finish the evening with an equally summery nightcap! Some of my favorite summer cocktails are a classic Aperol spritz or my jalepeño-watermelon sipper. Cheers!

Pan-Roasted Salmon with Summer Succotash

Prep Time

15 minutes

Cook Time

15 minutes

Image of Pan-Roasted Salmon with Summer Succotash

Ingredients

For the Sauce:

½ cup crème fraîche
¼ cup whole-grain mustard
2 teaspoons lemon zest (from 2 lemons)
¼ cup lemon juice (from 2 lemons)
¼ teaspoon kosher salt

For the Salmon:

4 6-ounce skinless fillets of salmon, wild preferred
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil

For the Succotash:

3 tablespoons extra-virgin olive oil
1 small red bell pepper (about ¬æ cup diced)
1 large shallot (about ¼ cup diced)
¾ cup frozen (shelled edamame, thawed)
1 cup corn kernels (cut from 2 cobs)
½ teaspoon kosher salt
½ cup baby kale (roughly chopped)
2 teaspoons lemon juice (from ½ lemon)
2 tablespoons chopped basil

Instructions

Preheat the oven to 375°F. In a medium bowl, whisk together the crème fraîche, mustard, lemon zest, lemon juice, and salt. Cover with plastic wrap and set aside.
Heat a large ovenproof skillet over medium-high heat. Season the salmon on all sides with the salt.
Add the olive oil to the pan and use tongs to gently place the salmon flesh-side down in the pan. Allow the salmon to cook undisturbed for 3 minutes to form an even, golden crust. Using a spatula, gently flip each fillet. Place the pan in the preheated oven and cook for an additional 3 to 4 minutes for medium doneness. Remove from the oven and cover with foil to keep warm.
Heat a medium skillet over medium-high heat. Add the olive oil, red pepper, and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the edamame, corn, and salt and continue to cook for an additional 3 minutes. Remove the pan from the heat and stir in the kale, lemon juice, and basil.
To serve, place 2 tablespoons of the sauce in a circle onto each serving plate, then top with a ½ cup of the succotash and a salmon fillet. Serve with more sauce on the side if desired.
Cook's Note: If fresh corn is not available, frozen corn may be substituted.