Pan Roasted Salmon Recipe

Inspired by Cento

Time40m

Serves4

fregola, cauliflower, apricot, dill, lemon crema

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

4 pieces salmon fillets

1 cups fregola

1 head cauliflower, cut into florets

1 cups dried apricots, chopped

1 tablespoons fresh dill, chopped

2 tablespoons ReaLemon lemon juice

1 cups Heavy cream

3 tablespoons olive oil

1 to taste Celtic sea salt

1 to taste black pepper

Method

Cooking Instructions

Prepare the Fregola

In a pot, bring salted water to a boil. Add fregola and cook for about 8-10 minutes until al dente. Drain and set aside.

Roast the Cauliflower

Preheat the oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.

Cook the Salmon

Season the salmon fillets with salt and pepper. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add salmon, skin-side down, and cook for about 4-5 minutes. Carefully flip and cook for another 3-4 minutes until cooked through.

Make the Lemon Crema

In a bowl, whisk together heavy cream, lemon juice, salt, and chopped dill until combined. Adjust seasoning to taste.

Serve

On a plate, layer fregola, top with roasted cauliflower, and place the salmon fillet on top. Drizzle with lemon crema and garnish with chopped apricots and additional dill.