Gourmet Salmon Dinner
featured in Easy Vs. Gourmet: Salmon Dinner
Elevate your dinner game with this Gourmet Salmon Dinner that's both scrumptious and easy to prepare. Impress your guests with a restaurant-quality dish featuring tender salmon, creamy risotto, and a vibrant, tangy sauce.
Tasty Team
96% would make again
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Inspired by epicurious.com
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Ingredients
for 2 servings
Creamy Shallot Potato Puree
- 4 tablespoons butter, divided
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- ½ cup whole milk (120 mL)
- 1 ½ teaspoons white pepper
- 1 teaspoon salt
- 2 lb yellow potato (905 g), peeled, quartered, and boiled until tender
Sautéed Vegetables
- olive oil, to taste
- 1 cup porcini mushroom (75 g), trimmed and quartered
- 1 bunch asparagus, ends trimmed
- salt, to taste
- pepper, to taste
Crispy Skin Herb-Crusted Salmon
- 2 skin-on salmon fillets
- salt, to taste
- pepper, to taste
- fresh thyme, to taste
- olive oil, to taste
- 2 tablespoons butter, cubed
- 3 cloves garlic, crushed
Nutrition Info
- Calories 1114
- Fat 61g
- Carbs 104g
- Fiber 12g
- Sugar 10g
- Protein 38g
Estimated values based on one serving size.
Preparation
- Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
- Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
- Add the milk, white pepper, and salt and stir to incorporate.
- Transfer the shallot mixture to a food processor and process until smooth.
- Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
- Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
- Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
- Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly ¼-inch (6 mm) apart and ½-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
- Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
- Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
- Add the potato puree to plates and top with the sautéed vegetables and salmon.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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Inspired by epicurious.com