Jul 14 2026
Restaurants›Littlebird›Pan-roasted Salmon Recipe

Pan-roasted Salmon Recipe

Inspired by Littlebird
Time45m
Serves4

With seasonal vegetables and hollandaise sauce.

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Ingredients

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For the Salmon

For the Seasonal Vegetables

For the Hollandaise Sauce

Method

Cooking the Salmon

  1. 1

    Prepare the Salmon

    Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Heat the Oil

    In a large skillet, heat olive oil over medium-high heat until shimmering.

  3. 3

    Pan-Roast the Salmon

    Place the salmon fillets skin-side down in the skillet. Cook for about 6-7 minutes, then carefully flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

Preparing the Seasonal Vegetables

  1. 4

    Chop the Vegetables

    Trim the asparagus ends, peel the carrots, slice the bell pepper into strips, and cut the zucchini into rounds.

  2. 5

    Sauté the Vegetables

    In a separate skillet, heat olive oil over medium heat. Add the chopped vegetables, season with salt and black pepper, and sauté for 5-7 minutes until tender but still crisp.

Making the Hollandaise Sauce

  1. 6

    Prepare the Double Boiler

    Set up a double boiler with a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water.

  2. 7

    Whisk Egg Yolks

    Add the egg yolks and lemon juice to the bowl. Whisk continuously until the mixture thickens and becomes pale, about 3-5 minutes.

  3. 8

    Add Butter

    Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy. Season with salt and cayenne pepper.

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