Recipe Image

Servings:

Pan Roasted Salmon with White Wine Caper Vinaigrette

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

Total Time

25min

4.6

12 Ratings

Author: Chef John

Servings:

Ingredients

•

4
(6 oz)

Wild Salmon

•

2 Tbsp

Olive Oil

•

4 Tbsp

Olive Oil

•

4 Tbsp

Shallots , chopped

•

1 clove

Garlic , minced

•

3 Tbsp

White Wine Vinegar

•

1 Tbsp

Dijon Mustard

•

to taste

Capers

•

2 tsp

Tarragon , chopped

•

as needed

Salt

•

1 tsp

Ground Black Pepper

•

2 Tbsp

Fresh Parsley , chopped

•

Lemon , juiced

Cooking Instructions

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

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

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

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.

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

Rinse and pat dry Wild Salmon (4) . Season with Salt (as needed) and Ground Black Pepper (as needed) .

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.

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

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

Nutrition Per Serving

CALORIES

445

FAT

31.1 g

PROTEIN

34.4 g

CARBS

4.7 g