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.

Dinner Seafood Salmon High Protein Gluten Free

Estimated Nutrition

Calories

1056.4

kcal / serving

1056.4 kcal total

Carbs

12.6g

per serving

12.6 g total

Fat

98.4g

per serving

98.4 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

14.2

Butter

150

Double Cream

Liquids

150

Fish Stock

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

tbsp

Tarragon

Fresh, chopped

tbsp

Dill

Fresh, chopped

OilsFats

Olive Oil

Seafood

Salmon Fillet

Vegetables

piece

Asparagus

Spears, blanched

handful

Carrot

Batons, blanched

Method

Stir fresh herbs into the thickened sauce.

Fry fish skin-side down for 5 minutes, then flip and cook for 4 minutes until golden-brown.

Heat olive oil and butter in a pan and season the salmon with salt and pepper.

Place salmon on a warm plate and simmer cream and fish stock in a pan for 5 minutes.

Serve the salmon with blanched vegetables and pour the sauce around the plate.