Zeeland Salmon Recipe
Seasoned salmon fillet in garlic cream sauce with mussels, asparagus and mushrooms
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Ingredients
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Main Ingredients
Garlic Cream Sauce
Method
Preparation
Cooking
- 3
Sauté the Vegetables
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced mushrooms and asparagus. Sauté for about 5-7 minutes until tender. Remove from the skillet and set aside.
- 4
Cook the Salmon
In the same skillet, add the remaining tablespoon of butter. Place the salmon fillets skin-side down and cook for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and keep warm.
- 5
Prepare the Garlic Cream Sauce
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, allowing it to reduce slightly. Add the heavy cream, lemon juice, salt, and black pepper. Stir and let it cook for another 3-4 minutes until slightly thickened.
- 6
Add Mussels
Add the cleaned mussels to the sauce, cover the skillet, and cook for about 5 minutes until the mussels are opened. Discard any that do not open.
- 7
Combine and Serve
Return the sautéed asparagus and mushrooms to the skillet. Stir everything together gently. Serve the salmon fillets topped with the garlic cream sauce, mussels, and garnished with fresh parsley.
