I personally think everything from a farmers market just tastes better. While we can all get most things year round nowadays, there’s something about getting the in-season, local produce from just down the road that makes dishes that much better. So today is a French farmers market inspired recipe – seared salmon with a tomato, leek, and lemon butter sauce!
In the fall of 2021, I finally got to do some traveling after all the many lockdowns spent in my tiny apartment. My friends were getting married in France so I took the opportunity to travel around the south and west side of the country. One of my favorite stops was Avignon – a beautiful town with a medieval feel right on the Rhone river in Provence.
Avignon is famous for its food hall “Les Halles”, and for good reason! Fresh produce, fish, cheese, wine, pastries…it literally has everything. I even got to take a cooking class using ingredients found in the food hall!
So one night, I took some fresh fish and produce back to my Airbnb and made up a dish that became the inspiration for this recipe. Seared salmon is smothered in a simple white wine butter sauce with leeks, cherry tomatoes, and lemon. The lemon is actually cooked right in the butter so the citrus flavor is prominent throughout. The tomatoes and leeks give it some richness and depth while keeping the sauce the star. If leeks aren’t in season, you can use onions or shallots.
This recipe is super easy to make, but feels like something straight out of a nice restaurant – perfect for a romantic date night or just a nice weeknight meal! I like this with salmon, but the sauce would also go great with other fish like sea bass or halibut. You could even use shrimp if that’s more your style.
Serve it up with roasted or sautéed vegetables that are in season, like asparagus, zucchini, or green beans…whatever you can find at your local farmers market will go great!
Wine Pairings for Salmon with Tomato, Leek, and Lemon Butter Sauce
- Pinot Noir: I normally pair fish with white wine, but the tomato in this dish lends itself towards a light red like a Pinot Noir. A Pinot from Russian River Valley just down the road here in California would go great!
- Chardonnay: Always a great wine pairing with salmon, Chardonnay will go well with the lemony sauce as well. I prefer an unoaked Chardonnay, but a more oaky one would go well here too if that’s your preference.
Travel Tips for Avignon, France
Avignon is so fun to just walk around and explore all of its little streets and plazas. Here were some of my favorite spots:
- Rocher des Doms: This is a hill right on the Rhone river with a lovely park at the top. The hike up is worth it as you get beautiful panoramic views of the surrounding countryside and the river, including the infamous Pont d’Avignon, which is a broken bridge that only makes it halfway across the river. Pro Tip: See the bridge from this viewpoint rather than paying to cross it – there’s not much to see from the bridge itself.
- Les Halles: The famous food hall that truly has everything! Grab fresh ingredients for dinner or some pastries, cheeses, and meats for a picnic at the top of Rocher des Doms. I especially enjoyed doing this cooking class right in the heart of the market.
- Palais des Papes: Did you know the Vatican wasn’t always the Pope’s home? This 14th century palace has a ton of history, beautiful architecture and lovely gardens. Plan to spend at least an hour or two wandering around.
- Place de l’Horloge: The clock plaza is the hub of the city. It is filled with outdoor restaurants and cafés, and even has a carousel in the warmer months. This is just a great spot to start your exploration of Avignon and all its other many plazas.
Salmon with Tomato, Leek, and Lemon Butter Sauce
- Total Time: 30 minutes
- Yield: 4 people 1x
Description
Seared salmon with a luxurious but simple lemony butter sauce of leeks and cherry tomatoes over top.
Ingredients
- 4 6-ounce skin-on salmon filets
- 2 tablespoons extra virgin olive oil
- 6 tablespoons unsalted butter
- 1 lemon (thinly sliced and picking out any large seeds)
- 1 cup leeks (thinly sliced)
- 1 tablespoon fresh thyme leaves
- 2 cups dry white wine
- 1 cup cherry tomatoes (halved)
- Salt and pepper to taste
Instructions
- Heat olive oil over medium-high heat in a large skillet.
- Season fish with salt and pepper and add to pan skin side down. Cook until browned and crispy, about 3 minutes. Flip and brown on the flesh side for another 3 minutes. Remove fish to a plate and set aside.
- Lower heat to medium. Add 2 tablespoons of butter to the pan. Once melted, add lemon slices and cook until bubbling, about 1 minute.
- Flip lemon slices over and add leeks to pan, stirring to coat. Cook until leeks are soft, about 5 minutes.
- Add tomatoes, thyme, and wine to pan. Season with salt and pepper. Return heat to medium-high and bring to a simmer.
- Nestle fish back into pan skin side up. Cover and cook until fish is cooked through, about 3 minutes.
- Uncover and remove fish from pan. The sauce should be reduced by about half at this point – if it’s not, simmer for a few minutes longer. Add the additional 4 tablespoons of butter to the sauce, stirring until melted.
- Serve salmon with tomato leek sauce spooned over top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entrées, Seafood
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