Pan Seared Salmon with Beurre Blanc and Rosemary Fingerling Potatoes
This Pan Seared Salmon with Beurre Blanc and Rosemary Fingerling Potatoes is an elegant yet simple weeknight meal. Featuring perfectly cooked salmon, crispy rosemary-roasted potatoes, and a rich butter-wine sauce, this dish brings fine dining flavors to your kitchen with minimal effort. Packed with omega-3 fatty acids from salmon, it’s a nutritious and delicious option for a special dinner or a quick, fancy meal.
Pan Seared Salmon with Beurre Blanc and Rosemary Fingerling Potatoes
4
servings10
minutes35
minutes658
kcalIngredients
Rosemary Fingerling Potatoes
1 lb fingerling potatoes
2 tbsp olive oil
2 sprigs fresh rosemary, minced
1 tsp salt
1 tsp coarse ground black pepper
Beurre Blanc
3 shallots, minced
3 cloves garlic, minced
1/4 cup unsalted butter (divided)
1/4 cup white wine
Salt to taste
Salmon
1 lb salmon fillets (preferably wild-caught, e.g., Coho or King)
1 tsp salt
1 tsp ground pink peppercorn (or white/black pepper)
1–2 tsp olive oil
Directions
- Preheat oven to 400°F (200°C). Halve fingerling potatoes lengthwise. Toss with olive oil, minced rosemary, salt, and pepper until evenly coated. Spread on a sheet pan and roast for 25–30 minutes until crispy.
- While potatoes roast, prepare salmon. If not pre-cut, slice into four 6–8 oz fillets. Remove pin bones with tweezers. Lightly salt both sides and set aside.
- For beurre blanc, heat a small saucepan over medium heat. Melt 1 tbsp butter, then add minced shallots and garlic. Cook, stirring occasionally, until tender and translucent, about 3–4 minutes. Deglaze with white wine and simmer until nearly reduced. Remove from heat and whisk in remaining 3 tbsp butter, a little at a time, until creamy. Season with salt to taste and keep warm.
- Heat a large skillet over medium-high heat with 1–2 tsp olive oil. Place salmon skin-side down and cook until edges are lightly browned and flesh turns light pink, about 3–4 minutes. Flip and cook skin-side up for 3–4 minutes more, until internal temperature reaches 135°F (medium doneness).
- Remove salmon from skillet and let rest for 3 minutes. Plate alongside roasted potatoes and drizzle with beurre blanc.
Serving Suggestions
Serve this Pan Seared Salmon with Beurre Blanc and Rosemary Fingerling Potatoes with a side of steamed asparagus or a fresh green salad for a balanced meal. The rich beurre blanc pairs beautifully with a glass of white wine or sparkling water with lemon, making it perfect for a date night or a sophisticated weeknight dinner.
Why This Elegant Salmon Dish?
This recipe combines nutrient-rich salmon, high in omega-3 fatty acids, with a luxurious beurre blanc sauce and crispy, aromatic potatoes. The dish is gluten-free and can be adapted for dairy-free or low-carb diets, offering fine dining flavors in under an hour. The one-pan potatoes and quick-cooking salmon make it accessible for busy evenings while still feeling indulgent.
Tips for Success
- Use wild-caught salmon for optimal flavor and nutrition; thaw frozen salmon overnight in the fridge before cooking.
- Substitute fingerling potatoes with small sweet potatoes (for nightshade-free) or cauliflower florets (for keto/low-carb), adjusting cooking time as needed.
- For dairy-free, use Miyoko’s Vegan Butter in the beurre blanc.
- Replace white wine with a mix of white wine and lemon juice or just lemon juice for a non-alcoholic option.
- If beurre blanc breaks, whisk in a small amount of cold butter or heavy cream to restore emulsification.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat salmon and potatoes gently to avoid overcooking.
