Pan-Seared Salmon with Herb Crush and Bacon-Braised Leeks

Crispy pan-seared salmon fillets topped with a vibrant lemon-herb 'crush', accompanied by tender leeks braised with savory bacon bits.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: British
• Difficulty: Easy
• Cost: $6.71/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Paleo
• High-Protein
• Low-Carb
• Low-Sugar

Tags

• sauté
• fresh
• healthy
• tangy

Ingredients

• 4 salmon fillets (6-ounce, skin on or off)
• 1 tablespoon olive oil
• 0.75 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 2 tablespoon fresh parsley (chopped)
• 2 tablespoon fresh mint (chopped)
• 1 clove garlic (minced)
• 1 lemon (zested and juiced)
• 4 slice bacon (chopped)
• 2 leeks (large, white and light green parts, thinly sliced)
• 0.5 cup chicken broth

Instructions

1. Pat salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. In a small bowl, combine chopped fresh parsley, chopped fresh mint, minced garlic, lemon zest, and the juice of half the lemon. Set aside to let the flavors meld.
3. Cook chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pan.
4. Add sliced leeks to the skillet with the bacon fat and sauté over medium-low heat for 8-10 minutes, stirring occasionally, until very soft and lightly browned. Add chicken broth, bring to a simmer, and cook until the liquid has mostly evaporated and leeks are very tender. Stir in the cooked bacon bits. Season with a pinch of salt and pepper.
5. While leeks are braising, heat 1 tablespoon olive oil in a separate large skillet over medium-high heat until shimmering. Place salmon fillets, skin-side down (if applicable), in the hot pan. Cook for 4-5 minutes until the skin is crispy and golden (if skin-on).
6. Flip the salmon and cook for another 3-5 minutes, or until cooked through to your desired doneness. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
7. Serve the pan-seared salmon immediately, topped with a spoonful of the zesty herb crush, and alongside the bacon-braised leeks.

Notes

Ensure salmon is patted very dry before searing to get a crispy skin. The herb crush can be prepared up to an hour in advance.

Nutrition (per serving)

• Calories: 475
• Protein: 40.5 g
• Carbohydrates: 14.4 g
• Fat: 30.6 g
• Fiber: 2.7 g
• Sodium: 842 mg
• Saturated Fat: 5.8 g
• Sugar: 4 g
• Cholesterol: 110 mg