Herb Crush Salmon Recipe
Recipe information
Make Herb Crush Salmon in just 1h 15m. Truffle beurre blanc, preserved tomatoes, creamy mashed potatoes, snap peas + asparagus
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Ingredients
For the Herb Crush Salmon
For the Truffle Beurre Blanc
For the Preserved Tomatoes
For the Creamy Mashed Potatoes
For the Snap Peas and Asparagus
Preparation
1. Prepare the Salmon
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.
2. Make the Truffle Beurre Blanc
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.
3. Preserve the Tomatoes
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.
4. Make the Mashed Potatoes
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.
Cooking
6. Bake the Salmon
Place the prepared salmon in the preheated oven and bake for 12-15 minutes until cooked through and flaky.
Serving
7. Plate the Dish
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.
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