Pan Seared Salmon with Butter & Rosemary
Pan-seared salmon with butter and rosemary is a simple elegant dish that celebrates the natural richness of fresh salmon. The fillet is seared in a hot pan until the skin becomes beautifully crisp and golden, while the inside stays moist and tender. Finished with melted butter infused with fragrant rosemary making it a delicate and buttery flavor.
The dish is served with tender potatoes tossed in butter, garlic and dried parsley, adding comforting elements. Peppery arugula brings a fresh, vibrant contrast to the plate, balancing the richness of the salmon and butter with its light and slightly bitter.
Together, this creates a well-rounded dish. It’s a flavorful, wholesome meal that’s perfect for a cozy dinner yet elegant enough to serve for a special occasion.
P
2
servings15
minutes30
minutesIngredients
2 salmon fillets
salt & pepper to taste
1 sprig rosmary
1 tbsp olive oil
2 tbsp butter
- Potato
680g potatoes
2 tbsp butter
4 cloves garlic
1 tbsp dried parsley
2 tsp salt
Arugula to serve
Directions
- Pad dry salmon well. Add oil to the pan, once hot add salmon to the pan skin side down.
- Cook for about 8 minutes and flip it over and cook for another 8-10 minutes or until cooked.
- In another pot, bring water to a boil.
- Clean and cut small potatoes in half. Add into a boiling water and cook for 20 minutes or until it’s tender. Use folk to test the tenderness.
- Take off heat and pour out water. Add 2 tbsp butter, minced garlic, salt and dried parsley. Mix well.
- To serve, transfer salmon fillet to a plate, along with cooked potatoes and fresh arugula.