Herbed Pan Roast of Salmon With Warm Greens and Herb Vinaigrette – a delicious recipe with emerils herb vinaigrette, salmon steaks, salt, white pepper, mustard, fresh herbs. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Prepare Emerils Herb Vinaigrette and set aside.
2
Preheat the oven to 400*.
3
Sprinkle the salmon fillets on both sides with the salt and pepper.
4
Spread the mustard on both sides of the salmon, dredge them in the herb mixture and pat the herbs into the fillets with your hand.
5
Heat a large ovenproof skillet over high heat until very hot.
6
Place the salmon in the skillet and sear them on the first side, for about 1 1/2 minutes Flip the fillets over and remove skillet from heat.
7
Add the water carefully around the salmon ( not on top) and place the skillet in the oven and bake for about 6 minutes.
8
While the salmon is baking prepare the Warm Greens.
9
To serve, place one serving of the greens on each plate, top with a salmon fillet, and spoon 1/4 cup of the vinaigrette over.
213
kcal
Calories
13
g
Fat
1
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup emerils herb vinaigrette, 4 (8 ounce) salmon steaks, 1 teaspoon salt, 1 teaspoon white pepper, and more.
Yes, Herbed Pan Roast of Salmon With Warm Greens and Herb Vinaigrette falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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