Pan-Seared Salmon with Herb-Buttered Potatoes
Crisp, golden salmon fillets basted in butter and dried thyme, served alongside tender baby red potatoes and sweet glazed sliced carrots.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 6
- Cuisine: French
- Difficulty: Easy
- Cost: $4.91/serving
Dietary
- Gluten-Free
- Pescatarian
- High-Protein
- Egg-Free
- Nut-Free
- Low-Sugar
- Low-Calorie
- Low-Carb
Tags
- sauté
- rich
- quick
- special occasion
Ingredients
- 2 pound salmon fillets (skinless, cut into 6 portions)
- 1.5 pound baby red potatoes (halved)
- 1 pound carrots (peeled and sliced into 1/2-inch coins)
- 3 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Place halved baby red potatoes and sliced carrots in a medium pot of salted water. Bring to a boil and cook for 12 minutes until fork-tender, then drain and toss with 1 tablespoon of butter, 1/2 teaspoon of salt, and 1/2 teaspoon of dried thyme.
- Season the salmon fillets on both sides with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of dried thyme, and black pepper.
- Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Add the salmon fillets and sear for 4 minutes without moving until a golden crust forms.
- Flip the fillets and cook for 3 to 4 minutes more, spooning the pan butter over the fish, until the salmon flakes easily with a fork and is just cooked through.
- Plate the pan-seared salmon portions alongside generous helpings of the herb-buttered potatoes and carrots.
Notes
Patting salmon fillets thoroughly dry with paper towels before cooking guarantees a crisp golden crust.
Nutrition (per serving)
- Calories: 375
- Protein: 31.6 g
- Carbohydrates: 7.4 g
- Fat: 25.5 g
- Fiber: 1.9 g
- Sodium: 552 mg
- Saturated Fat: 6.8 g
- Sugar: 3.6 g
- Cholesterol: 102 mg