Jul 14 2026
Restaurants›The Wine Kitchen›Pan Seared Salmon Recipe

Pan Seared Salmon Recipe

Inspired by The Wine Kitchen
Time1h
Serves4

butternut squash crema / fall root vegetables / swiss chard / pumpkin seed salsa verde

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Ingredients

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Salmon

Butternut Squash Crema

Fall Root Vegetables

Swiss Chard

Pumpkin Seed Salsa Verde

Method

Salmon Preparation

  1. 1

    Season 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

    Sear the Salmon

    Place the salmon fillets skin-side down in the skillet. Sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until cooked through.

Butternut Squash Crema

  1. 4

    Prepare the Squash

    Peel, seed, and cube the butternut squash.

  2. 5

    Cook the Squash

    In a pot, combine the cubed butternut squash, heavy cream, garlic, and salt. Bring to a boil over medium heat, then reduce to a simmer. Cook until the squash is tender, about 15-20 minutes.

  3. 6

    Blend the Crema

    Using an immersion blender or a regular blender, puree the mixture until smooth. Stir in cinnamon and adjust seasoning if necessary.

Fall Root Vegetables

  1. 7

    Prepare the Vegetables

    Peel and chop the carrots, parsnips, and beets into bite-sized pieces.

  2. 8

    Roast the Vegetables

    Preheat the oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Swiss Chard

  1. 9

    Sauté the Garlic

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 10

    Cook the Swiss Chard

    Add chopped Swiss chard to the skillet and sauté until wilted, about 3-4 minutes. Season with salt and remove from heat.

Pumpkin Seed Salsa Verde

  1. 11

    Toast the Pumpkin Seeds

    In a dry skillet over medium heat, toast the pumpkin seeds until they begin to pop and turn golden, about 3-5 minutes. Remove from heat.

  2. 12

    Blend the Salsa Verde

    In a food processor, combine toasted pumpkin seeds, cilantro, lime juice, olive oil, and salt. Blend until smooth, adjusting the consistency with olive oil if needed.

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