Pan Seared Salmon Recipe
Tomato White Wine Sauce, Crispy Potatoes, Brussels Sprouts
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes and Brussels Sprouts
Preheat your oven to 425°F (220°C). Cut the baby potatoes in half and trim the Brussels sprouts. Toss both with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25 minutes or until golden and crispy.
- 2
Cook the Salmon
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes on each side, until the salmon is cooked through and has a nice crust. Remove from the skillet and set aside.
- 3
Make the Tomato White Wine Sauce
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the canned tomatoes and white wine, and bring to a simmer. Let it cook for about 5-7 minutes until slightly thickened. Stir in the lemon juice and chopped parsley.
- 4
Serve
Place the roasted potatoes and Brussels sprouts on a plate, top with the pan-seared salmon, and drizzle the tomato white wine sauce over the top. Garnish with additional parsley if desired.
