Seared Salmon with Roasted Summer Vegetables and Cream Sauce

Name: Seared Salmon with Roasted Summer Vegetables and Cream Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 pieces Salmon Fillets (Skin-on or skinless, about 6 oz (170g) each); 1/2 medium Red Onion (Chopped into bite-sized pieces); 2 large Bell Peppers (One red and one yellow, chopped); 1 medium Zucchini (Chopped into bite-sized pieces); 1 cup Cherry Tomatoes (Whole); 2-3 cloves Garlic (Minced, divided for vegetables and sauce); 1 tablespoon Fresh Herbs (Rosemary, Thyme, Parsley) (Finely chopped, for vegetables and garnish); 3 tablespoons Olive Oil (Divided for vegetables and salmon); to taste Salt; to taste Black Pepper; 1/2 cup Heavy Cream; 1/4 cup White Wine (or Vegetable Broth) (For deglazing the sauce); 1 tablespoon Butter; 1/2 fruit Lemon (For garnish)

This exquisite recipe, inspired by a private chef's summer dinner, features perfectly seared salmon fillets paired with a medley of vibrant roasted summer vegetables and finished with a rich, creamy sauce. It's a harmonious blend of fresh flavors and elegant presentation, perfect for a special occasion or a delightful weeknight meal. The preparation involves efficient multitasking, ensuring a gourmet dish is ready in under an hour.

#salmon

#roasted vegetables

#cream sauce

#healthy

#dinner

#summer recipe

#gourmet

#private chef

#mediterranean

Chef plating the elegant salmon dish

Recipe Information

20m

Prep Time

25m

Cook Time

45m

Total Time

Servings

Medium

Mediterranean

English

Nutrition (per serving)

580

Calories

42g

Protein

23g

Carbs

38g

Fat

Close-up of the seared salmon with sauce

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Salmon searing in the pan

Instructions

0/8 completed

1
Preheat your oven to 200°C (400°F). Prepare the vegetables by finely chopping the red onion, bell peppers (red and yellow), and zucchini into uniform bite-sized pieces. Mince 2 cloves of garlic.
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8m
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Preheat your oven to 200°C (400°F). Prepare the vegetables by finely chopping the red onion, bell peppers (red and yellow), and zucchini into uniform bite-sized pieces. Mince 2 cloves of garlic.
8m
Ensure vegetables are cut to a similar size for even cooking. This step can be done ahead of time.
2
In a large mixing bowl, combine the chopped red onion, bell peppers, zucchini, whole cherry tomatoes, minced garlic, 2 tablespoons of olive oil, a generous pinch of salt and pepper, and half of the chopped fresh herbs. Toss everything together until the vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a large baking sheet.
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4m
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In a large mixing bowl, combine the chopped red onion, bell peppers, zucchini, whole cherry tomatoes, minced garlic, 2 tablespoons of olive oil, a generous pinch of salt and pepper, and half of the chopped fresh herbs. Toss everything together until the vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a large baking sheet.
4m
Don't overcrowd the baking sheet; use two if necessary to ensure vegetables roast rather than steam.
3
Place the baking sheet with the vegetables into the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. While the vegetables are roasting, you can proceed with preparing the salmon and sauce.
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25m
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Place the baking sheet with the vegetables into the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. While the vegetables are roasting, you can proceed with preparing the salmon and sauce.
25m
Roasting time can vary based on oven and vegetable size; check for tenderness and desired browning.
4
Pat the salmon fillets thoroughly dry with paper towels. Season both sides generously with salt and black pepper.
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3m
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Pat the salmon fillets thoroughly dry with paper towels. Season both sides generously with salt and black pepper.
3m
Drying the salmon ensures a crispier skin when seared.
5
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if applicable), into the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden brown. Gently flip the salmon and cook for another 3-4 minutes, or until cooked to your desired doneness.
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8m
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Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if applicable), into the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden brown. Gently flip the salmon and cook for another 3-4 minutes, or until cooked to your desired doneness.
8m
Avoid moving the salmon too much initially to allow the skin to crisp. For medium-rare, cook until an internal temperature of 125-130°F (52-54°C) is reached.
6
While the salmon finishes cooking, prepare the cream sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the remaining minced garlic and sauté for about 30 seconds until fragrant. Deglaze the pan with 1/4 cup of white wine (or vegetable broth), scraping up any browned bits, and let it reduce slightly for 1-2 minutes.
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3m
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While the salmon finishes cooking, prepare the cream sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the remaining minced garlic and sauté for about 30 seconds until fragrant. Deglaze the pan with 1/4 cup of white wine (or vegetable broth), scraping up any browned bits, and let it reduce slightly for 1-2 minutes.
3m
Deglazing adds depth of flavor from the pan drippings.
7
Stir in the 1/2 cup of heavy cream into the saucepan. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it thickens slightly. Season the sauce with salt and pepper to taste.
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4m
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Stir in the 1/2 cup of heavy cream into the saucepan. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it thickens slightly. Season the sauce with salt and pepper to taste.
4m
Do not boil the cream sauce vigorously, as it can separate. A gentle simmer is best.
8
To plate, spoon a generous portion of the roasted summer vegetables onto each serving plate. Carefully place a seared salmon fillet on top of the vegetables. Drizzle a spoonful of the creamy sauce over the salmon and vegetables. Garnish with a fresh lemon wedge and the remaining chopped fresh herbs. Serve immediately and enjoy!
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3m
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To plate, spoon a generous portion of the roasted summer vegetables onto each serving plate. Carefully place a seared salmon fillet on top of the vegetables. Drizzle a spoonful of the creamy sauce over the salmon and vegetables. Garnish with a fresh lemon wedge and the remaining chopped fresh herbs. Serve immediately and enjoy!
3m
For an elegant presentation, use a spoon to artfully drizzle the sauce.