Seared Lemon Salmon Recipe
purple potatoes, lemon caper sauce, roasted beet salad
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them in the oven for about 45-60 minutes, or until they are fork-tender. Allow them to cool, peel, and slice them thinly.
- 2
Cook the Purple Potatoes
While the beets are roasting, wash and chop the purple potatoes into bite-sized pieces. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside.
- 3
Prepare the Lemon Caper Sauce
In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the juice of 1 lemon and capers. Simmer for 2-3 minutes, then remove from heat and stir in chopped parsley.
- 4
Sear the Salmon
Season the salmon fillets with salt and black pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets, skin side down, and sear for about 4-5 minutes. Flip and cook for an additional 3-4 minutes, until cooked through and flaky.
- 5
