Description
Seared salmon with a luxurious but simple lemony butter sauce of leeks and cherry tomatoes over top.
Ingredients
Scale
- 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