Sautéed Salmon fillet with herbed sauce and vegetables
seafoodLovers
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 15 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 package Norwegian salmon fillets skin-on
- 1 tbsp Chorio Extra Virgin Olive Oil
- 2 tbsp Ardo diced garlic
- 2 tbsp Ardo shallots
- Juice from one lemon
- ½ Lurpak butter unsalted
- 200 ml Arla fresh cream
- 1 tbsp Maldon sea salt flakes
- ½ tbsp Maldon pepper
- 2 tbsp chopped dill
- Ingredients for the vegetables:
- 1 jar Mparmpa Yiannis sliced beetroots
- 1 bowl Ardo bacon beetroot
- 1 bowl Ardo garden peas
- 1 tbsp Chorio Extra Virgin Olive Oil
- 1 tbsp Maldon sea salt flakes
- ½ tbsp Maldon pepper
METHOD
- Pour the olive oil in a non-stick pan and fry the salmon fillets after seasoning with salt and pepper. Once the fillets get golden, remove them from the pan and place them in a preheated oven at 180° C for 10 minutes.
- In the same pan, sauté the garlic and the shallots until the get soft. Then pour the lemon juice and add the cream. After the sauce has set, add the dill and the butter and mix. Remove from heat and season with salt and pepper.
- At the same time, heat up a pot of salted water. Once heated, boil the peas for 3 minutes. Once ready, remove the water and drizzle with olive oil and season with salt and pepper.
- Serve the salmon and the garden peas along with the beetroot slices.
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