Pan-Seared Salmon with Creamy Herb Sauce
Ingredients
For the Salmon
-
4 salmon fillets (about 150–180 g / 5–6 oz each), skin on
-
1 tablespoon olive oil
-
1 tablespoon butter
-
½ teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon paprika (optional)
For the Creamy Herb Sauce
-
1 tablespoon butter
-
2 cloves garlic, minced
-
1 cup heavy cream
-
¼ cup grated Parmesan cheese
-
1 tablespoon lemon juice
-
1 teaspoon lemon zest (optional)
-
2 tablespoons fresh basil, finely chopped
-
1 tablespoon fresh parsley, chopped
-
Salt and black pepper, to taste
For the Vegetables
-
200 g (7 oz) asparagus, trimmed
-
1 cup cherry tomatoes
-
1 tablespoon olive oil
-
A pinch of salt and black pepper
Instructions
1. Prepare the Salmon
-
Pat the salmon fillets dry with paper towels.
-
Season both sides with salt, black pepper, and paprika.
2. Pan-Sear the Salmon
-
Heat olive oil and butter in a large skillet over medium-high heat.
-
Place salmon fillets skin-side down.
-
Cook for 4–5 minutes without moving, until the skin is crispy.
-
Flip and cook for another 2–3 minutes until just cooked through.
-
Remove salmon from the pan and set aside.
3. Cook the Vegetables
-
In the same pan or a separate pan, heat olive oil over medium heat.
-
Add asparagus and cook for 3–4 minutes until tender-crisp.
-
Add cherry tomatoes and cook for 1–2 minutes until slightly softened.
-
Season lightly with salt and pepper.
-
Remove and set aside.
4. Make the Creamy Herb Sauce
-
In the same skillet used for the salmon, melt butter over medium heat.
-
Add garlic and sauté for 30 seconds until fragrant.
-
Pour in heavy cream and bring to a gentle simmer.
-
Stir in Parmesan cheese, lemon juice, and lemon zest.
-
Cook for 3–4 minutes until slightly thickened.
-
Add chopped basil and parsley.
-
Season with salt and black pepper to taste.
5. Assemble the Dish
-
Place salmon fillets on a serving plate.
-
Spoon the creamy herb sauce generously over the salmon.
-
Serve with asparagus and cherry tomatoes on the side.
-
Garnish with extra fresh herbs if desired.
Tips
-
Do not overcook salmon; it should flake easily and remain moist.
-
Crispy skin adds texture—start skin-side down.
-
Lemon balances the richness of the cream sauce.