Pan-Seared Salmon with Fregola & Charred Escarole in Anchovy-Garlic Oil

Name: Pan-Seared Salmon with Fregola & Charred Escarole in Anchovy-Garlic Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 5 oz fillets salmon fillets; 1.5 cups fregola sarda; 1 large head escarole; 6 tbsp extra virgin olive oil; 4 fillets anchovy fillets; 5 cloves garlic cloves; 1/4 tsp red pepper flakes; 1 whole fresh lemon; 1 tsp sea salt; 1/2 tsp black pepper; 3 cups vegetable broth

Prep 15 min · Cook 25 min · Serves 4 · medium

Mediterranean Diet

Sardinian-inspired dinner featuring crispy-skinned salmon over toasted fregola pasta with bitter escarole wilted in peppery olive oil infused with anchovies and garlic—a rustic, flavor-packed dish that celebrates the simplicity of Italian coastal cooking.

Ingredients

4 5 oz fillets salmon fillets
1.5 cups fregola sarda
1 large head escarole
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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