This dish is incredibly easy and fast to make at home, but it does require a good quality piece of salmon, and the thicker the better. This dish can be served with almost any kind of side, but my favorite is to serve with roasted asparagus with melted parmesan cheese and whipped cauliflower mash.
2 filets of good quality salmon
1 tbl good sea salt
2 tsp olive oil
2 tsp herbs de provence
1. Heat a dry pan over medium heat and sprinkle salt across the base of the pan.
2. Sprinkle herbs de provence on the salmon pieces. Salt and pepper too if you like.
3. Place the salmon filets skin side down on the pan.
4. Let the salmon cook - it will take 8-12 minutes depending on the heat of your stovetop.
5. Remove and sprinkle with olive oil
Plate with sides - below see recipes for cauliflower mash and roasted asparagus.
1 cauliflower head
2 tsp salt
2 cloves garlic
1 tsp white ground pepper (or regular will do fine)
1 small container boursin cheese
1. Boil water in a large saucepan.
2. Add chopped pieces of cauliflower and garlic. Boil until soft.
3. Add salt, pepper, and boursin cheese and mash with a masher (or my new immersion blender works great for this too!). If you don't add the cheese, add a few tablespoons of milk to make it creamier.
This was one of the first recipes from the Barefoot Contessa I tried, and I still love having asparagus this way!
1 bunch asparagus
1 cup asiago cheese (or parmesan or pecorino, as you prefer)
juice from 1/2 lemon
2 tbl olive oil
2 tsp sea salt / fleur de sel
1. Preheat oven to 275 degrees.
2. Place aluminum foil over baking sheet and spread asparagus across it.
3. Sprinkle with cheese, lemon juice, olive oil, and salt.
4. Bake for 25-35 minutes until soft, depending on the thickness of the asparagus.
Put it all together, and ... Bon Appetit!