Salmon with Herbs

Salmon with Herbs
24 397-g. portions Yield


  • 24 ct. Skinless Keta Salmon Fillets
  • 2¼ c. GFS Canola Oil
  • 170 g. (Recipe) Fresh Herb Oil
  • 0.7 kg. Markon Baby Cremini Mushrooms, sliced
  • 1.4 kg. Markon Spinach
  • 6 ct. Markon Choice Lemons, quartered
  • 2.6 kg. (Recipe) Sweet Carrot Farro
  • 1½ lb. Fennel, sliced thin on a mandoline


To prepare à la carte:

1. Season the salmon with salt and pepper. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan. Place the salmon in the pan skinned-side up. Cook on both sides until golden-brown. Place salmon skinned-side down on a heated serving plate. Brush with 1 tsp. of fresh herb oil.

2. Drizzle 1 tsp. Of canola oil in a heated, nonstick sauté pan. Add 28 g of mushrooms and cook over high heat. Add 57 g of spinach. Season to taste with salt and pepper. Cook until spinach begins to wilt.

3. Spoon 113 g of warmed carrot farro in the center of a heated serving plate. Place the salmon on top of the farro. Place the spinach and mushrooms next to the salmon. Place a lemon wedge next to the spinach. Season 28 g of fennel with salt and pepper; spread slices across the top of the salmon.