Pan-roasted Salmon Assiette Recipe
Recipe information
Make Pan-roasted Salmon Assiette in just 1h 15m. wf served on a bed of tender lettuces dressed in mustard vinaigrettte, with beluga lentils, marinated mushrooms, honey-glazed carrots, marble potatoes and haricots verts in herbed aioli
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Ingredients
Salmon
Mustard Vinaigrette
Beluga Lentils
Marinated Mushrooms
Honey-Glazed Carrots
Marble Potatoes
Haricots Verts with Herbed Aioli
Lettuce
Preparation
1. Prepare the Beluga Lentils
Rinse the beluga lentils under cold water. In a saucepan, combine lentils, vegetable broth, diced shallot, minced garlic, and thyme. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender. Drain any excess liquid and set aside.
2. Marinate the Mushrooms
In a bowl, combine sliced mushrooms, balsamic vinegar, olive oil, minced garlic, salt, and pepper. Let marinate for at least 15 minutes.
3. Glaze the Carrots
In a skillet, melt butter over medium heat. Add sliced carrots, honey, salt, and pepper. Sauté for about 10 minutes or until the carrots are tender and glazed.
4. Roast the Potatoes
Preheat oven to 425°F (220°C). Toss halved marble potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden and crispy.
5. Prepare the Herbed Aioli
In a bowl, mix mayonnaise, minced garlic, lemon juice, chopped herbs, salt, and pepper. Set aside.
Cooking the Salmon
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