Pan-Seared Salmon with Lemon Beurre Blanc
Allow about 30 minutes for this French recipe, which makes 2 servings. The main ingredients are salmon fillets, butter and lemon. The cooking is mostly simmering. It is gluten-free. With 38 g of protein per serving (about 490 calories), it is a filling option.
- Total time
- 30 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 490 kcal
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Ingredients
For 2 servings
- 2salmon fillets
- 80 gbutter
- 1lemon
- 80 mldry white wine
- 1shallot
- 2 tbspheavy cream
- 3 sprigsfresh dill
- 1 tbspolive oil
- 1 pinchsalt
Instructions
- Season the salmon fillets with salt. Heat olive oil in a non-stick pan over medium-high heat. Place salmon skin-side down and cook for 4 minutes until the skin is crispy. Flip and cook 3 minutes more. Remove and rest.
- In a small saucepan, combine finely minced shallot, dry white wine, and the juice of half the lemon. Simmer until reduced to about 2 tablespoons.
- Reduce heat to low and add the heavy cream. Whisk in cold butter one small piece at a time, allowing each to emulsify before adding the next. The sauce should be pale, creamy, and smooth.
- Plate the salmon and spoon the beurre blanc generously around and over the fish. Garnish with fresh dill fronds and thin lemon slices.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 38 g
- Fat
- 32 g
- Carbs
- 6 g
Approximate values for one serving.
About this recipe
- Cuisine: French
- Diet: gluten-free
- In cookbook: Date Night In
