Salmon with Garden Vegetables Recipe
Position rack in centre of oven, then preheat to 325°F. Line a baking sheet with parchment.
Pour broth in a large saucepan set over high. Bring to a boil, then blanch snap peas, beets, peas, asparagus and carrots, one variety at a time, just until tender-crisp. Remove them with a large sieve directly into a large bowl of ice water to stop them from being over-cooked. Once cooled, drain vegetables and set aside in another bowl. Set aside broth.
Heat a large frying pan over medium-high. Add 1 tbsp butter, 1 tbsp oil and mushrooms. Cook, stirring occasionally, until mushrooms are golden, about 4 minutes. Add garlic and black pepper. Cook 1 minute. Transfer mushrooms to bowl with vegetables.
Add 1 tbsp butter, leek and fennel to pan. Stir for 1 minute. Pour in wine and reserved broth. Cook, stirring occasionally, until sauce has been reduced by half.
Meanwhile, arrange salmon, skin-side-down, on prepared sheet. Bake until an instant-read thermometer inserted into thickest part of fish reads 158°F, about 15 minutes.
Add blanched vegetables, mushrooms, peas, parsley, chives and remaining 2 tbsp butter to sauce. Stir until combined and just heated through. Arrange vegetables on a serving platter.
Carefully remove skin from salmon and arrange over vegetables. Drizzle sauce overtop.
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Last updated: August 24th, 2021
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