Michelin-Star Worthy Seared Herb Crusted Salmon Fillet with Creamy Garlic Dill Sauce & Roasted Asparagus

Allergens

Fish (Salmon) - Tree Nuts (Almond Flour)

Ingredients

• 2 salmon fillets (6 oz each)
• Fresh herbs (rosemary, thyme, parsley, chives)
• 1/4 cup almond flour
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup dill, chopped
• 1/2 cup heavy cream
• 1 lb asparagus, trimmed
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Rinse salmon fillets under cold water and pat dry with paper towels. Season with salt and pepper.
3. Finely chop fresh herbs, including rosemary, thyme, parsley, and chives. Mix the chopped herbs with almond flour.
4. Gently press the herb mixture onto both sides of each salmon fillet, pressing firmly to adhere.
5. Heat a large non stick skillet over medium heat. Add olive oil and sear herb crusted salmon for 2 minutes on each side or until golden brown.
6. Transfer seared salmon to prepared baking sheet and bake for 8 10 minutes, or until desired doneness is reached.
7. In a blender, combine garlic, dill, heavy cream, and salt and pepper. Blend until smooth, then transfer to a saucepan over low heat. Stir occasionally until heated through.
8. Toss trimmed asparagus with olive oil, salt, and pepper. Spread on baking sheet and roast for 10 12 minutes or until tender.
9. Plate the seared herb crusted salmon fillet over a bed of roasted asparagus. Drizzle creamy garlic dill sauce alongside. Garnish with fresh herbs.

Chef’s Insight

Experiment with different herbs and spices for a unique crust flavor.

Notes

Adjust the seasoning to your taste.