Pan Roasted Salmon with White Wine Caper Vinaigrette

13 INGREDIENTS • 9 STEPS • 25MINS

Pan Roasted Salmon with White Wine Caper Vinaigrette

Recipe

4.6

12 ratings

Community Pick

Community Pick

Serve with my garlic sautéed spinach for a light yet satisfying meal!

Serve with my garlic sautéed spinach for a light yet satisfying meal!

Chef John

25MINS

Total Time

$6.41

Cost Per Serving

Ingredients

Servings

4

us / metric

4
(6 oz)

2 Tbsp

4 Tbsp

4 Tbsp

Shallots, chopped

1 clove

Garlic, minced

3 Tbsp

White Wine Vinegar

1 Tbsp

Dijon Mustard

to taste

2 tsp

Tarragon, chopped

1/2 tsp

1 tsp

Ground Black Pepper

2 Tbsp

Fresh Parsley, chopped

1

Lemon, juiced

1 Tbsp juice per 4 servings

Nutrition Per Serving

VIEW ALL

Calories

445

Fat

31.1 g

Protein

34.4 g

Carbs

4.7 g

Chef John

Cooking Instructions

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step 1

Preheat oven to 375 degrees F (190 degrees C).

step 2

Heat the Olive Oil (2 Tbsp) in a sauté pan over medium heat.

step 3

Add the Shallots (4 Tbsp) and Garlic (1 clove) to the pan, and sauté for 2 minutes.

step 4

Place the sauteéd garlic and shallot in the oil into a food processor or blender. Add the White Wine Vinegar (3 Tbsp), Dijon Mustard (1 Tbsp), and the juice from Lemon (1) and pulse until smooth.

step 5

Pour mixture into bowl, add Capers (to taste), Tarragon (2 tsp), Salt (1/4 tsp) and Ground Black Pepper (1/2 tsp). Stir to combine.

step 6

Rinse and pat dry Wild Salmon (4). Season with Salt (1/4 tsp) and Ground Black Pepper (1/2 tsp).

step 7

Heat remaining Olive Oil (4 Tbsp) over medium heat in the sauté pan. Sauté salmon skin side down in oil until browned, about 3 minutes.

step 8

Turn the salmon and place in the oven to finish for 5-7 minutes.

step 9

Turn the salmon skin side down and top with the vinaigrette. Garnish with Fresh Parsley (2 Tbsp).

step 9 Turn the salmon skin side down and top with the vinaigrette. Garnish with Fresh Parsley (2 Tbsp).

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