Friday, January 18, 2013

Pan Seared Herb and Lemon Salmon With a Garlic Sauce

January 16, 2013

What You Need:

  • 4-5 Garlic Cloves
  • 2 Teaspoons of Herbs De Provence
  • 2 Teaspoons of Red Wine Vinegar
  • 2 Teaspoons of Olive Oil 
  • 4 Tablespoons of Dijon Mustard
  • Olive Oil for Pan Searing
  • 4 Salmon Fillets
  • Salt and Pepper to taste
  • Dash of Garlic Salt
  • 4 Lemon Wedges 


 1. In a food processor, combine garlic, Herbs de Provence, Red wine vinegar, oil, and dijon mustard. Pulse until a chunky paste forms. 
 2. Season salmon with salt and pepper, as well as a dash of garlic salt. 
 3. Heat enough oil to cover the bottom of a skillet and heat the pan over medium-high heat. 
 4. Place the salmon in the pan skin side up first and do not move the fish, let cook for 4 minutes. 
 5. After 4 minutes, flip the Salmon and cook skin side down for another 4 minutes. 
 6. Plate the salmon and drizzle the Garlic Sauce on top, Drizzle with lemon juice and serve!

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