Description
Succulent salmon nestles in a luxurious dijon-white wine sauce, creating a French-inspired culinary masterpiece. Rich flavors and elegant presentation promise a restaurant-quality meal you’ll savor with pure gastronomic delight.
Ingredients
Scale
Main Proteins:
- 4 salmon fillets (skin removed)
Vegetables:
- 2 heads broccoli
- 1 zucchini
- 3 carrots
- 1 onion
- 4 cloves garlic
Sauce and Seasonings:
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (2.5 ml) black pepper
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) Italian herbs
- 2 tablespoons (30 grams) Parmesan cheese
Sauce Ingredients:
- 100 milliliters (3.4 fluid ounces) dry white wine
- 150 milliliters (5 fluid ounces) heavy cream
- 1 teaspoon (5 ml) Dijon mustard
- 1 tablespoon (15 grams) Parmesan cheese
Instructions
- Generously season salmon fillets with salt and pepper, ensuring even coverage on both sides.
- Preheat the oven to 200°C (400°F) to prepare for vegetable roasting.
- Slice broccoli, zucchini, and carrots into substantial chunks, maintaining uniform size for consistent roasting.
- Toss prepared vegetables with olive oil, sprinkling Italian herbs and Parmesan cheese, then arrange in a single layer on a baking dish.
- Roast vegetables in the preheated oven for approximately 15 minutes until edges become slightly caramelized.
- While vegetables are roasting, heat olive oil in a skillet over medium-high heat.
- Carefully place salmon fillets in the hot skillet, cooking until golden brown and crisp, roughly 2-3 minutes per side.
- Remove salmon from heat and allow to rest, preserving its moisture and tenderness.
- In the same skillet, sauté finely chopped onions until translucent and golden.
- Pour white wine into the skillet, allowing it to reduce and concentrate its flavors.
- Season the developing sauce with salt and pepper to enhance its depth.
- Incorporate cream, Dijon mustard, and Parmesan cheese, stirring until smooth and well-integrated.
- Simmer the sauce for 5 minutes, then strain to achieve a velvety consistency.
- Plate the salmon alongside the roasted vegetables and generously drizzle with the creamy Dijon-white wine sauce.
Notes
- Choose fresh salmon fillets with vibrant color and firm texture for the best flavor and quality.
- Pat salmon completely dry before seasoning to ensure crispy, golden-brown exterior when searing.
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent salmon from sticking during cooking.
- Adjust cooking time based on salmon thickness; thicker fillets might require slightly longer baking to reach desired doneness.
- For gluten-free option, replace Parmesan with nutritional yeast or dairy-free cheese alternative.
- Swap white wine with chicken broth or vegetable stock if avoiding alcohol in the recipe.
- Add fresh herbs like dill or chives to sauce for extra brightness and aromatic complexity.
- Check salmon’s internal temperature reaches 63°C (145°F) for safe and perfectly cooked fish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg