Salmon with Herbs

24 14-oz. portions Yield


  • 24 ct. Skinless Keta Salmon Fillets
  • 2¼ c. GFS Canola Oil
  • 6 oz. (Recipe) Fresh Herb Oil
  • 1½ lb. Markon Baby Cremini Mushrooms, sliced
  • 3 lb. Markon Spinach
  • 6 ct. Markon Choice Lemons, quartered
  • 5¾ lb. (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 1 oz. of mushrooms and cook over high heat. Add 2 oz. of spinach. Season to taste with salt and pepper. Cook until spinach begins to wilt.

3. Spoon 4 oz. 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 1 oz. of fennel with salt and pepper; spread slices across the top of the salmon.