Description
A rich and creamy garlic sauce coats perfectly cooked salmon, served alongside crispy roasted potatoes and fresh sautéed greens for a balanced, restaurant-quality meal.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each), skin-on
- 1.5 lbs baby potatoes, halved
- 4 cups mixed greens (e.g., spinach, kale)
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 lemon, juiced and zested
- 2 tbsp fresh dill, chopped
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy and golden.
- Season salmon fillets with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sear salmon skin-side down for 4-5 minutes until crispy, then flip and cook for another 3-4 minutes until cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, lemon juice, and zest. Simmer for 3-4 minutes until slightly thickened. Stir in fresh dill and Parmesan (if using). Season with salt and pepper.
- Add mixed greens to the skillet and toss until just wilted, about 2 minutes. Return salmon to the skillet to warm through in the sauce.
- Serve salmon over a bed of greens and sauce, with crispy potatoes on the side. Garnish with extra dill and lemon wedges.
Notes
You can customize the seasonings to taste.