Pan Seared Salmon with Rosemary-Walnut Sauce
Pan Seared Salmon with Rosemary-Walnut Sauce delivers a restaurant-quality, dairy-free dish at home. Serve with your side of choice for a heart-healthy meal that comes together in just 30 minutes.
Servings: 4
Ingredients
- 1/2 cup walnut halves
- 3 Tbsp. extra-virgin olive oil, divided
- 1/2 cup chopped shallots
- 2 garlic cloves, minced
- 2 tsp. chopped fresh rosemary
- 1 tsp. kosher salt, divided
- 2 Tbsp. sherry vinegar (sub white balsamic vinegar)
- 1 1/2 cups vegetable broth
- 1 tsp. lemon zest
- 4 6-oz. fresh salmon fillets
- 1/2 tsp. freshly ground black pepper
- Cooked orzo, farro, pearl couscous or grain of choice for serving
Instructions
- Place walnuts in a large skillet and heat over medium until nuts smell toasted and fragrant, shaking pan often to prevent burning, about 5 minutes. Transfer walnuts to a blender, and return pan to stove.
- Add 1 Tbsp. oil to the pan, along with shallots. Cook 2 to 3 minutes, until softened. Add garlic; cook 30 seconds, until aromatic. Stir in rosemary, 1/2 tsp. salt, and vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Add broth and simmer 3 minutes. Stir in lemon zest, and carefully pour mixture into blender with walnuts. Blend on HIGH until smooth and creamy; set aside.
- Add remaining 2 Tbsp. oil to pan and increase heat to medium-high. Season salmon with remaining 1/2 tsp. salt and black pepper. Place salmon skin side down in pan; cook, undisturbed, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Gently flip, turn off heat, and continue cooking until fish is opaque in the center, about 2 more minutes for medium-rare.
- Pour walnut sauce into skillet and add garnishes of choice (chopped walnuts, fresh herbs, lemon zest, etc.) Serve with grain and/or vegetable of choice.
Notes
This recipe also works for a hearty white fish, such as halibut or grouper.
Nutrition
Calories: 466kcal | Carbohydrates: 4g | Protein: 38g | Fat: 33g | Saturated Fat: 6g | Sodium: 660mg | Fiber: 1g | Sugar: 1g