Ingredients for Seared Salmon With Crispy Potatoes Peas Summer Vegetable Gratin
- New Potato
- 2 tablespoons olive oil
- Fresh Peas
- Asparagus Spear
- 1 bunch swiss chard, stems removed and chopped
- Leek
- 1 cup shelled fava beans (fresh or frozen)
- Of Fresh Mint
- Fresh Basil
- Heavy Cream
- Lemon, Juice Of
- Salt & Freshly Ground Black Pepper
- White Breadcrumb
- 2 cloves garlic, minced
- Shallot
- Boneless Salmon Fillets
- Fresh parsley, for garnish
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How to Make Seared Salmon With Crispy Potatoes Peas Summer Vegetable Gratin
- Preheat oven to 375°F (190°C).
- Wash and quarter 1 lb small red potatoes. Toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
- Roast for 35 minutes, or until golden brown and crispy. Set aside and keep warm.
- While potatoes roast, prepare the vegetable gratin: In a large bowl, combine 1 cup frozen peas, 1 bunch chopped asparagus, 1 bunch chopped swiss chard, 1 thinly sliced leek, 1 cup fava beans, 1/4 cup chopped mint, 1/4 cup chopped basil, 1/2 cup heavy cream, the juice of 1/2 lemon, salt, and pepper. Toss well.
- Transfer vegetable mixture to a 10-inch shallow baking dish.
- In a small bowl, combine 1/2 cup panko bread crumbs, 2 minced garlic cloves, 1 minced shallot, 2 tablespoons olive oil, salt, and pepper. Sprinkle over vegetables.
- Bake for 10 minutes, or until the cream is bubbling and the top is lightly browned.
- Season salmon fillets with salt and pepper.
- Heat 2 tablespoons olive oil in a large frying pan over medium-high heat until hot.
- Sear salmon, skin-side down (if using skin-on fillets), for 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes, or until cooked through.
- Arrange the seared salmon on top of the vegetable gratin.
- Squeeze the remaining lemon juice over the salmon.
- Garnish with crispy potatoes and fresh parsley. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
19g
Fat
147g
Carbs
13g
