Pan Seared Salmon with Buerre Blanc and Rosemary Fingerling Potatoes

I know, it’s a mouthful, but Pan Seared Salmon with Buerre Blanc and Rosemary Fingerling Potatoes makes the perfect weeknight meal when you’re feeling fancy, but don’t have the effort. Perfectly cooked salmon, crispy potatoes with rosemary, and a simple, yet elegant butter wine sauce (buerre blanc).

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Winner, Winner, Salmon Dinner!

I’m a huge proponent of folks eating more fish, especially fatty fish like Salmon. It’s rich in anti-inflammatory omega-3 fatty acids. You can learn more about healthy fats in this article. Now add some grass-fed butter, some shallots, and white wine and you’ve elevated a simple salmon to an elegant dinner. The rosemary roasted fingerling potatoes are the perfect side dish, pop them in the oven first and while you get your buerre blanc made and salmon cooked, they will be crispy and perfect.

Simple Salmon Dinner Ingredients

• Salmon Filets: I like Wild Caugh Coho Salmon, it’s my favorite, but any kind of salmon will do. Did you know salmon has seasons? You can check which salmon is in season right now.
• Shallots: Shallots are like a small and sweeter red onion, they’re fancy little onions and the preferred allium of fine dining chefs everywhere.
• Garlic: Another staple allium, if you don’t eat garlic, I feel bad for you.
• Butter: the butter is non-negotiable in beurre blanc (beurre means butter). I use unsalted butter here.
• White Wine: You can use a cooking wine, or that little bit of wine left in the bottle you opened 3 days ago.
• Fingerling Potatoes: I love the variety in color and size here because you get a nice variety on your plate. You can use whichever potatoes you prefer, just adjust the cooking time if using large potatoes. Sweet Potatoes for nightshade free and use Cauliflower Florets for Keto/Low Carb.
• Pink Peppercorn: Peppercorns are a berry-based spice, not a nightshade. pink ones are just pretty and add to the elevated feel of this meal. Use white pepper if you have it, or just black pepper too!

Step by Step Instructions to make: Pan Seared Salmon with Buerre Blanc and Rosemary Fingerling Potatoes

• Start by preheating the oven to 400F. Then halve your fingerling potatoes in lengthwise. Mince your rosemary. Toss the potatoes in olive oil until evenly coated, toss in rosemary, salt, and pepper. Spread out on the sheet pan and roast for 25-30 minutes, until crispy.
• While your potatoes roast remove your fish from the fridge. If it’s not cut into filets, cut it into 2 6 to 8-ounce pieces. Take tweezers and remove the pin bones. Salt your salmon and set it aside.
• Mince your shallot and your garlic. Heat a small sauce pot over medium heat. Melt 1 tablespoon of butter and add the minced garlic and shallot. Cook, stirring occasionally until tender and translucent. Deglaze with 1/4 cup white wine. Simmer until almost fully reduced. Remove the pot from the heat and whisk in 3 tablespoons butter, a little bit at a time, until fully incorporated and creamy. Taste, add salt to taste. Set aside, but keep warm.
• Heat a large skillet over medium-high heat. Put down a little oil. Once hot, out the salmon, skin side down in the skillet. Cook until edges are lightly browned and the flesh is light pink, use a spatula to flip over. Cook skin side up for another 3-4 minutes (longer if it’s thick) until the internal temperature is about 135F.
• Remove from the skillet, and let the salmon rest for 3 minutes. The potatoes should be about finished now. Serve your potatoes alongside your salmon and top with beurre blanc.