Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy

Happy Canberra Day. It’s Monday, I have salmon for dinner.

Ingredients

• Salmon fillet skin on
• Broccolini
• Asparagus
• Red capsicum
• Green capsicum
• Mushroom
• Red onion
• Fennel
• Radish
• Whole black peppercorns
• Queensland nut oil
• Leftover gravy from last night’s tea

Instructions

• Cut a couple of asparagus spears in half.
• Cut a couple of broccolini stalks in half.
• Slice a large mushroom.
• Dice the red and green capsicum
• Finely dice the red onion, radish, and fennel and mix with black peppercorns which have been ground in a mortar with a pestle.
• Heat up a frying pan and begin cooking the vegetables except for the red onion, radish, and fennel and black peppercorns.
• Once the vegetables are softish clear half the frying pan and add some Queensland nut oil to the pan.
• Put the salmon in skin side down and put a lid on for 5 minutes.
• After 5 minutes turn the salmon and cook for a further 2 minutes.
• Remove the salmon to rest and add in the leftover gravy and stir through the vegetables along with the red onion, radish, and fennel and black peppercorns.
• Serve everything in the frying pan on a dinner plate and add the salmon on top.