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Pan-Fried Salmon with Tarragon and Cream Sauce

Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.

DinnerSeafoodSalmonHigh ProteinGluten Free

Estimated Nutrition

Per Serving Total
Calories 1056.4 kcals 1056.4 kcals
Carbohydrates 12.6 grams 12.6 grams
Fat 98.4 grams 98.4 grams
Protein 24.8 grams 24.8 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
14.2
g
Butter
150
ml
Double Cream
Liquids
150
ml
Fish Stock
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
2
tbsp
Tarragon
Fresh, chopped
1
tbsp
Dill
Fresh, chopped
OilsFats
15
ml
Olive Oil
Seafood
85
g
Salmon Fillet
Vegetables
3
piece
Asparagus
Spears, blanched
1
handful
Carrot
Batons, blanched

Steps

  • Heat olive oil and butter in a pan and season the salmon with salt and pepper.
  • Fry fish skin-side down for 5 minutes, then flip and cook for 4 minutes until golden-brown.
  • Place salmon on a warm plate and simmer cream and fish stock in a pan for 5 minutes.
  • Stir fresh herbs into the thickened sauce.
  • Serve the salmon with blanched vegetables and pour the sauce around the plate.