30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Sheet Pan Salmon
A restaurant-quality sheet pan salmon dish featuring Romanesco broccoli and a luxurious saffron beurre blanc sauce. The salmon is first pan-seared for a crispy skin.
Total Time
45
Yield
4
Calories
550 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Baking sheet, Parchment paper, Large skillet, Small saucepan, Whisk •
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Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss Romanesco and Shallots with 1 tbsp Olive oil, Salt, and Pepper. Spread on the baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
While vegetables roast, prepare Beurre Blanc: In a small saucepan, combine White wine and White wine vinegar. Bring to a simmer and reduce until almost dry.
Add Saffron threads and continue to simmer for 1 minute.
Reduce heat to low and whisk in cold Butter, one cube at a time, until emulsified and sauce is smooth and creamy. Season with Salt and Pepper.
Heat remaining 1 tbsp Olive oil in a large skillet over medium-high heat.
Season Salmon fillets with Salt and Pepper. Place Salmon skin-side down in the hot skillet and sear for 4-5 minutes, or until skin is crispy and golden brown.
Flip Salmon and cook for another 2-3 minutes, or until cooked through.
Serve Salmon over Roasted Romanesco. Drizzle with Saffron Beurre Blanc and garnish with Fresh Chives.
