WEEKDAYS 1e|12c|p

Pan-Seared Salmon with White Wine Butter Sauce, Broccoli and Sweet Potatoes

Scott Eastwood
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Servings: 4
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easy
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30 to 45 min

A delicious recipe from the lovely Scott Eastwood!


  • Ingredients
  • step-by-step directions
Ingredients
Broccoli and Sweet Potatoes:
  • 3 large sweet potatoes (peeled, medium dice)
  • 2 tablespoons olive oil
  • 1 and 1/2 pounds broccoli (cut into florets)
  • Kosher salt and freshly ground black pepper (to taste)
Pan Seared Salmon and White Wine Butter Sauce:
  • 4 (5-ounce) wild caught salmon fillets (skin-on)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic (peeled, minced)
  • 2 tablespoons capers (drained)
  • 1 cup white wine
  • 1/2 lemon (juiced)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Broccoli and Sweet Potatoes: Preheat the oven to 425ºF.
  • Arrange the sweet potatoes on a baking sheet in an even layer. Season with olive oil, salt and pepper and toss to coat thoroughly. Transfer to the oven until golden brown and tender, about 15-20 minutes. Remove and set aside to cool slightly.
  • Bring a large saucepan filled with 2-3 inches of water and lined with a steamer basket to a boil. Add the broccoli florets to the basket, cover, and cook until tender, about 6-8 minutes. Remove the broccoli to a large bowl and season with salt and pepper to taste. Toss to coat and set aside.
  • For the Pan-Seared Salmon and White Wine Butter Sauce: Heat a large nonstick skillet over medium-high heat and add the olive oil, butter, and garlic. Season the salmon fillets with salt and pepper and add them to the pan, skin-side down. Allow to cook without moving until the skin is golden brown and crispy, about 4-5 minutes. Flip the salmon fillets and cook to desired doneness, about 2-3 minutes. Deglaze the pan with white wine, add capers and cook until the wine has reduced slightly, about 1 minute. Stir in the lemon juice. Remove the salmon to 4 individual plates and set aside.
  • Season the white wine butter sauce with salt and pepper if necessary and spoon sauce over the salmon fillets. Serve with steamed broccoli and roasted sweet potatoes.
  • Tip: This sauce is delicious paired with any white, flaky fish of your choosing!
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