Pan-Seared Salmon with Romesco
Crisp-skinned salmon seared and served on a vibrant romesco sauce with quickly seared bok choy, spinach, and glazed baby carrots for an elegant, restaurant-style plate.
Equipment
- 1 | Nonstick or stainless skillet | for searing
- 1 Tongs
- 1 | Spoon | for sauce
- 1 | Small pan | for carrots
- 1 | Paper towels | for drying fish
Ingredients
- 2 | | salmon fillets | skin-on
- 1 | cup | romesco sauce |
- 2 | | baby bok choy | halved
- 2 | cups | spinach |
- 4 | | baby carrots |
- 3 | cloves | garlic | sliced
- 2 | tbsp | olive oil |
- 1 | tbsp | butter |
- 1 | pinch | salt | to taste
- 1 | pinch | black pepper | to taste
- 1 | tbsp | green herb oil | for finishing
Instructions
- Pat salmon dry and season with salt and pepper.
- Sear salmon skin-side down until crisp, then flip to finish.
- Sear garlic, bok choy, and spinach in the same pan until wilted and lightly charred.
- Glaze baby carrots with butter until tender and shiny.
- Warm the romesco sauce gently.
- Spread a swipe of romesco on each plate.
- Arrange greens, salmon, and carrots on the sauce.
- Drizzle with green herb oil and serve immediately.
Notes
Romesco can be made several days ahead and refrigerated.
Sear fish in batches if cooking for more than two.
Serve immediately so the skin stays crisp.
Leftover salmon keeps 2 days and is best eaten cold or gently reheated.
Sear fish in batches if cooking for more than two.
Serve immediately so the skin stays crisp.
Leftover salmon keeps 2 days and is best eaten cold or gently reheated.