Wild Salmon with Sauce Vierge

Pan-seared salmon fillets served with a warm, herb-infused olive oil and tomato sauce. A fresh and light summer dish.

Healthy Quick Seafood Salmon Dairy Free Gluten Free Summer

Estimated Nutrition

Calories

630.1

kcal / serving

2520.4 kcal total

Carbs

3.2g

per serving

12.6 g total

Fat

55.1g

per serving

220.4 g total

Protein

30.7g

per serving

122.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

juice only

NutsSeeds

clove

Garlic

finely chopped

tablespoon

Basil

fresh, torn

tablespoon

Chervil

fresh, chopped

tablespoon

Dill

fresh, chopped

tablespoon

Parsley

fresh, chopped

tablespoon

Chive

fresh, snipped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tablespoon

Olive Oil

for frying the salmon

120

millilitre

Extra Virgin Olive Oil

for the sauce

Seafood

600

gram

Wild Salmon

4 fillets, approximately 150g each

Vegetables

piece

Tomato

skin and seeds removed, diced

piece

Shallot

finely diced

tablespoon

Caper

baby capers

Method

Plate the salmon and spoon the warm sauce over the fillets.

Season with salt and pepper to taste.

Stir in the basil, chervil, dill, parsley, and chives.

Cook salmon skin-side down for three minutes then turn and cook for three more minutes.

Warm the mixture through over a medium heat.

Heat a large frying pan and add the oil.

Add tomatoes, shallot, garlic, and capers to the oil mixture.

Whisk lemon juice into extra virgin olive oil in a non-reactive pan.

Remove the salmon and let it rest in a warm place.