Pan Seared Salmon with Leek Carrot Zucchini Sauce

When salmon is in season, take advantage and make a meal to rival the restaurants.

Marguerite Henderson shares her recipe for Pan Seared Salmon.
Pan Seared Salmon
4 salmon fillets, about 6-8 oz. each
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ tsp. ground black pepper
1 teaspoon smoked paprika
½ teaspoon dried dill weed

Place salmon on work surface; combine oil, salt, pepper paprika and dill in a bowl. Rub both sides of salmon with mixture. Heat a 12″ non-stick oven proof skillet over medium heat for 2 minutes. Place salmon, top side down, in pan and cook on medium high heat. Sear for 4 minutes. Turn the salmon over so crispy side is up. Place in 375o oven for 8 minutes. Salmon should be crispy on outside and medium pink on the inside. Remove salmon from pan; add 2 tablespoons butter, leek, carrot and zucchini strips and cook for 2 minutes until softened. Add wine or broth, half and half, and thyme; cook another minute. Pour over salmon and serve with orzo pasta seasoned with lemon zest and chopped fresh mint. Serves 4.
Leek Carrot Zucchini Sauce
2 tablespoons unsalted butter
1 leek, white part only, thinly sliced
1 large carrot, peeled into thin strips with vegetable peeler
1 zucchini, peeled in to thin strips with vegetable peeler
1 cup white wine or vegetable broth
½ cup half and half
1 tsp. dried thyme leaves

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