Rinse the fillets and pat dry. Gently score the skin with a sharp knife and drizzle entire fillet with olive oil and salt. Heat a non-stick pan on high heat and place fillet skin side down, sautéing for about 3 minutes or so. Turn it over to the other side and heat until cooked through. You can also sauté the remaining two sides that do not directly touch the pan so they become charred. Remove from heat and squeeze lemon juice overtop. Enjoy!
In a large pot, cook peas and edamame for about 5 minutes in a small amount of boiling water. Drain, transfer to food processor and puree (or mash with potato masher). In a small pan with olive oil, sauté garlic until tender. Don’t let it burn! Stir the garlic into the puree along with lemon, pepper, salt and mint. Serve with salmon for a delicious and refreshing side dish!
*All of these ingredients can be found at our store!
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