Salmon filets skin removed
Olive or canola oil (or a mixture of the two)
Vegetables (a nice assortment might be mushrooms, leeks, and Swiss Chard
½ cup vegetable stock
Lightly oil an oven proof skillet or baking pan. Place salmon filet on the pan with the smooth side down. Roast at 425 deg for about 6 to 8 minutes or until the desired degree of doneness. While the salmon is roasting, lightly grease a heavy skillet. Add mushrooms and leeks and pan roast at high temp, stirring constantly, until tender crisp. Stir in chopped chard to just wilt. Stir in stock and reduce over high heat. Season with salt and black pepper to taste. To serve, place veggies on a plate and place the salmon on the veggies with the browned side up. Serve immediately.
Please note. This is a restaurant recipe and is basically a single serving. You may increase this to as many servings as you want by assuming one filet for each person.