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INGREDIENTS:
- 5 Tbsp oil, divided
- 8 oz sliced mushrooms
- Salt and freshly ground pepper
- 4 (6 oz) skin-on salmon fillets
- 2 pinches dried oregano leaves (optional)
- 1 lemon, juiced
- 1 onion, diced
- 1 cup cherry tomatoes, halved
- 1 lb spiralized vegetables such as butternut squash, zucchini, or yellow squash, beets
- 1/4 cup Harmons pesto sauce
DIRECTIONS:
In a frying pan over medium-high heat, add 2 tablespoons oil. Add mushrooms, season with salt and pepper, and spread evenly to be in contact with bottom of pan. Let cook 3 minutes without touching. Toss and spread evenly again to let brown, another 3 minutes. Transfer to a plate and let rest.
In same pan over medium-high heat, add 2 tablespoons oil and salmon, skin side down. Season with salt, pepper, and oregano, if using, and cook, 2-3 minutes. Turn over and cook for about 1 minute. Add lemon juice, cover, and cook until no longer translucent, and internal temperature reaches 140°. Transfer fish to a plate to rest, about 5 minutes.
In same pan over medium-high heat, add 1 tablespoon oil, onion, and season with salt and pepper and cook, 3-5 minutes. Add tomatoes and spiralized vegetables, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 5 minutes. Add pesto and toss to combine. Divide into four shallow bowls, top with mushrooms and salmon.