Seared Salmon with Vegetable Purée, Broccolini, and Crispy Garnish
This salmon dinner looks elegant enough for a special supper, but it is built from straightforward techniques that work well in a home kitchen. Crisp-skinned salmon, a smooth vegetable purée, bright broccolini, and a quick herb oil make a balanced plate with plenty of color and texture.
Recipe at a glance
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
Ingredients
- 4 salmon fillets, 5 to 6 ounces each, skin on if possible
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 1 small shallot, thinly sliced
- 2 cups peeled carrots, cut into 1-inch pieces
- 1 1/2 cups peeled Yukon Gold potato, cut into 1-inch pieces
- 2 cups low-sodium vegetable broth or water, plus more as needed
- 1 tablespoon unsalted butter
- 2 tablespoons heavy cream or whole milk
- 1 bunch broccolini, about 10 to 12 ounces, trimmed
- 1 tablespoon lemon juice, plus lemon wedges for serving
- 2 tablespoons chopped fresh parsley or dill
- 2 tablespoons neutral oil or extra-virgin olive oil for herb oil
- 1/2 cup tender herbs, such as parsley, dill, chives, or a mix
- 1 small garlic clove, roughly chopped
- 1 tablespoon toasted pumpkin seeds or sliced almonds, lightly crushed, for garnish
- Optional: 1 tablespoon panko breadcrumbs or finely crushed fried shallots for extra crunch
Instructions
- Start the vegetable purée. Set a medium saucepan over medium heat and add 1 tablespoon olive oil. Stir in the shallot with a pinch of salt and cook for 2 to 3 minutes, until softened but not browned. Add the carrots and potato, then pour in the broth or water. Bring to a simmer, cover, and cook for 12 to 15 minutes, until the vegetables are very tender and a knife slips through easily.
- Blend until silky. Drain off a little of the cooking liquid, then transfer the vegetables to a blender or use an immersion blender. Add the butter and cream. Blend until very smooth, adding a splash of the reserved liquid if needed. The texture should be loose enough to spoon but thick enough to hold a soft mound on the plate. Season with 1/4 teaspoon salt and a little pepper. Keep warm on low heat.
- Make the herb oil. In a small blender or mini processor, combine the herbs, garlic, neutral oil, lemon juice, and a pinch of salt. Blend until bright green and mostly smooth. If needed, thin with 1 to 2 teaspoons water. Set aside.
- Prepare the crunchy garnish. Warm the pumpkin seeds or almonds in a dry skillet for 1 to 2 minutes, just until fragrant. If using panko, toast it in a teaspoon of oil until golden. The garnish should be crisp and lightly colored, not dark.
- Cook the broccolini. Bring a skillet or sauté pan of salted water to a boil, or use a steamer basket over simmering water. Cook the broccolini for 2 to 3 minutes, until bright green and just tender. Drain well. For extra flavor, toss with a drizzle of olive oil, a pinch of salt, and a squeeze of lemon.
- Sear the salmon. Pat the fillets dry and season both sides with the remaining salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Place the salmon in the pan skin-side down and press lightly with a spatula for the first 10 seconds so the skin stays flat. Cook for 4 to 5 minutes, until the skin is crisp and the fish turns opaque about two-thirds of the way up the sides.
- Finish the salmon. Flip the fillets and cook for 1 to 2 minutes more, depending on thickness, until the fish flakes easily with a fork but still looks moist in the center. For a more precise check, the thickest part should reach 125 to 130°F for medium-rare to medium, or 145°F if you prefer it fully cooked.
- Plate and serve. Spoon a wide swoosh of purée onto each plate. Add broccolini beside it, then top with salmon. Drizzle with herb oil and scatter the crunchy garnish over the fish and vegetables. Finish with chopped parsley or dill and lemon wedges on the side.
Tips, swaps, and serving ideas
For a slightly sweeter purée, replace half the carrots with peeled butternut squash. If you want a more vivid green plate, use peas, spinach, or broccoli stems instead of carrots for the purée base. Either way, blend until completely smooth so it feels restaurant-style rather than chunky.
Dry salmon skin is the key to crisping. Pat the fillets very well before seasoning, and avoid moving them around in the pan. If your salmon sticks at first, give it another 20 to 30 seconds; it usually releases once the skin has browned enough.
This dish works well with a simple side salad, crusty bread, or buttered rice if you want to stretch it into a fuller dinner. For a spring or early-summer meal, keep the herb oil generous and use extra lemon at the table.
Storage notes
Store leftover salmon, purée, and broccolini separately in airtight containers in the refrigerator for up to 2 days. Reheat the purée gently on the stove with a splash of water or broth. Warm the broccolini briefly in a skillet, and reheat salmon low and slow in a covered pan or 300°F oven just until heated through. The crunchy garnish is best added fresh, so store it at room temperature in a dry container and sprinkle it on after reheating.
