Herb Crush Salmon Recipe

Prepare the Salmon

Preheat the oven to 400°F (200°C). In a bowl, mix together the chopped fresh herbs, olive oil, salt, and black pepper. Rub this mixture all over the salmon fillets. Place the fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.

Make the Truffle Beurre Blanc

In a saucepan over medium heat, combine the white wine and shallots. Cook until reduced by half. Add the heavy cream and continue to reduce. Slowly whisk in the butter until melted and emulsified. Add truffle oil, salt, and white pepper to taste.

Prepare the Preserved Tomatoes

In a bowl, toss the cherry tomatoes with olive oil, balsamic vinegar, salt, and fresh basil leaves. Let them sit for at least 30 minutes to marinate.

Make the Creamy Mashed Potatoes

Boil the peeled and quartered potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and heavy cream and mash until creamy. Season with salt and black pepper.

Sauté Snap Peas and Asparagus

In a skillet, heat olive oil over medium heat. Add snap peas and asparagus, season with salt and black pepper, and sauté for about 5-7 minutes until tender yet crisp.