Pan Seared Salmon* Recipe
sautéed carrots and broccolini, beurre blanc
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
Method
Cooking Instructions
- 1
Prepare the Vegetables
Peel and slice the carrots into thin rounds. Trim the ends of the broccolini.
- 2
Sauté the Vegetables
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the carrots and sauté for about 5 minutes. Add the broccolini and continue to sauté for an additional 3-4 minutes until both vegetables are tender. Season with salt and pepper to taste, then remove from the pan and set aside.
- 3
Cook the Salmon
In the same pan, add the remaining tablespoon of olive oil. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the pan and cook for about 4-5 minutes. Flip the salmon and cook for another 3-4 minutes until cooked through and golden brown. Remove from the pan and set aside.
- 4
Make the Beurre Blanc
In the same pan, add the finely chopped shallots and sauté for 1-2 minutes. Pour in the white wine and lemon juice, and let it reduce by half over medium heat. Gradually whisk in the butter until the sauce is smooth and emulsified. Season with salt to taste.
- 5
Serve
On a plate, arrange the sautéed vegetables, top with the pan-seared salmon, and drizzle with the beurre blanc sauce. Serve immediately.
