Pan Seared Coho Salmon Recipe with Lemon and herbs

CHEF BILLY PARISI

If you’ve never had coho, it’s essentially a less fatty, lighter flavored salmon.  Coho is also just a touch smaller than King salmon, which is also known as chinook and can oftentimes be much cheaper.  Coho is fished from Alaska all the way down to the Baja in Mexico!

– 5 tablespoons of Thrive Algae Oil – 2 tablespoons of chopped fresh      dill – 1 tablespoon of chopped fresh      chives – 1 tablespoon of chopped fresh      parsley – 2 finely minced garlic cloves – zest of 2 lemons – juice of 1 lemon – 2- pound side of fresh wild      caught coho salmon – sea salt and fresh cracked pepper      to taste – assorted roasted vegetables

Ingredients

White Scribbled Underline

STEP 1

Preheat the oven to 375°.

STEP 2

In a small bowl mix together 3 tablespoons of algae oil with dill, chives, parsley, garlic, and lemon zest. Set aside.

STEP 3

Season the salmon very well on both sides with salt and pepper. Be sure to leave the skin on the salmon.

STEP 4

Next, add 2 tablespoons of algae oil to a very large saute pan over high heat.

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