Salmon Filet Recipe
pan-seared, crispy-skinned, Icelandic salmon, with garlic parmesan roasted potatoes, topped with basil cream sauce, and vegetable du jour
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Cut the potatoes into cubes and toss them with 2 tablespoons of olive oil, minced garlic, salt, pepper, and grated Parmesan cheese. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
Cook the Vegetables
While the potatoes are roasting, steam or sauté your chosen vegetable (e.g., asparagus or broccoli) in a pan with 1 tablespoon of olive oil, adding salt and pepper to taste until tender.
Sear the Salmon
Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes or until the salmon is cooked through.
Make the Basil Cream Sauce
In a small saucepan, heat the heavy cream over low heat. Chop the fresh basil and add it to the cream, stirring until well combined. Season with salt and pepper to taste.
Plate the Dish
On each plate, serve a salmon fillet with a side of roasted garlic Parmesan potatoes and the vegetable of your choice. Drizzle the basil cream sauce over the salmon and enjoy!