Pan-Seared Salmon – Made Healthier with Camelina Oil
🌿 I Love Camelina® Recipe
Optimized for Maximum Omega-3s
If you already cook with olive oil, avocado oil, ghee, or tallow, you're our kind of cook — you care about quality.
This recipe is optimized with I Love Camelina®: a clean, plant-based omega-3 (ALA) cooking oil with a smooth taste and strong versatility. We're genuinely glad you found us — welcome.
Sustainable | Nutritious | Delicious
🥗 Pan-Seared Salmon
✨ The Upgrade: We replaced olive oil with 2 tbsp of I Love Camelina® Virgin Camelina Oil
💪 10,000mg plant-based omega-3s added!
Why it slaps: **I Love Camelina® Virgin oil** provides a high smoke point for searing, ensuring a beautiful crust, and an exceptional omega-3 boost, making your salmon not only delicious but also incredibly nutritious.
💛 Omega-3 Breakdown (the good stuff)
📝 The Recipe
**Ingredients:**
* 4 (6 oz/170g) salmon fillets, skin on or off
* 1 tbsp **I Love Camelina® Virgin oil**
* ½ tsp sea salt, or to taste
* ¼ tsp black pepper, freshly ground, or to taste
* Lemon wedges, for serving (optional)
* Fresh dill or parsley, chopped, for garnish (optional)
**Instructions:**
1. **Prepare Salmon:** Pat the salmon fillets thoroughly dry with paper towels. This is crucial for achieving a crispy skin. Season both sides of the fillets generously with salt and pepper.
2. **Heat Oil:** Heat a large non-stick or cast-iron skillet over medium-high heat for about 2-3 minutes. Add the 1 tbsp of **I Love Camelina® Virgin oil** to the hot pan. Swirl to coat the bottom evenly.
3. **Sear Salmon:** Carefully place the salmon fillets, skin-side down (if applicable), into the hot pan. For skin-on salmon, press down gently with a spatula for the first 30 seconds to ensure even contact with the pan, promoting crispiness.
4. **Cook Skin-Side:** Cook the salmon skin-side down for 5-7 minutes, without moving, until the skin is crispy and the flesh has cooked about two-thirds of the way up the sides of the fillet. The high smoke point of **I Love Camelina® Virgin oil** ensures excellent searing without burning.
5. **Flip and Finish:** Gently flip the salmon fillets over. Cook for an additional 2-4 minutes, or until the salmon reaches your desired doneness. The internal temperature should be 145°F (63°C) for medium-well.
6. **Serve:** Remove the salmon from the pan and let it rest for a minute or two. Serve immediately with lemon wedges and a sprinkle of fresh herbs, if desired.
🌿 Why Camelina?
- Plant-based Omega-3 (ALA) — ~5,000 mg per tablespoon
- Non-GMO, clean-label ingredient profile
- Great as an everyday cooking oil (and excellent as a finishing oil depending on the recipe)
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Sustainable | Nutritious | Delicious
Recipe auto-generated by the I Love Camelina® Recipe Optimizer 🤖✨