Pan Seared Atlantic Salmon Recipe
Roasted Cauliflower, Parsnip Puree, Beluga Lentils & Quinoa, Chive Oil
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Ingredients
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Salmon
Roasted Cauliflower
Parsnip Puree
Beluga Lentils & Quinoa
Chive Oil
Method
Salmon
- 1
Sear the Salmon
Season the Atlantic salmon fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until cooked through.
Roasted Cauliflower
- 2
Roast the Cauliflower
Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown and tender.
Parsnip Puree
- 3
Prepare the Parsnip Puree
In a saucepan, boil parsnips in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, heavy cream, salt, and black pepper. Blend until smooth using an immersion blender or food processor.
Beluga Lentils & Quinoa
- 4
Cook the Lentils and Quinoa
In a saucepan, combine beluga lentils, quinoa, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for about 20 minutes until both the lentils and quinoa are cooked and the liquid is absorbed.
Chive Oil
- 5
Make Chive Oil
In a blender, combine chopped chives, olive oil, and salt. Blend until smooth. Strain through a fine mesh sieve to remove solids if desired.
