Truffle beurre blanc, preserved tomatoes, creamy mashed potatoes, snap peas + asparagus

Preheat the oven to 400°F (200°C). In a bowl, mix chopped parsley, dill, chives, olive oil, salt, and black pepper. Coat the salmon fillets with the herb mixture and place them on a baking sheet.

Prepare the Salmon

In a saucepan, combine white wine and shallots. Simmer until reduced by half. Add heavy cream and simmer for 2 minutes. Gradually whisk in cold butter until melted and smooth. Stir in truffle oil, and season with salt and white pepper. Keep warm.

Make the Truffle Beurre Blanc

In a bowl, combine cherry tomatoes, olive oil, minced garlic, balsamic vinegar, salt, and black pepper. Toss to coat and let marinate for at least 30 minutes.

Preserve the Tomatoes

Boil the peeled and cubed potatoes in salted water until tender. Drain and return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Make the Mashed Potatoes

In a skillet, heat olive oil over medium heat. Add snap peas and asparagus, season with salt and black pepper, and sauté for 3-5 minutes until tender.

Cook the Vegetables

Place the prepared salmon in the preheated oven and bake for 12-15 minutes until cooked through and flaky.

Bake the Salmon

On each plate, serve a salmon fillet topped with truffle beurre blanc, a side of creamy mashed potatoes, preserved tomatoes, and sautéed snap peas and asparagus.

Plate the Dish

salmon fillets

fresh parsley, chopped

fresh dill, chopped

herb crush salmon

Recipe information

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