Poached Salmon with Pine Nuts and Sun Dried Tomatoes
Elevate your weeknight dinner routine with this Poached Salmon with Pine Nuts and Sun-Dried Tomatoes recipe—a dish that combines simplicity with elegance. Delicate salmon fillets are gently poached in a fragrant white wine and garlic broth, infused with fresh parsley and zesty lemon slices for maximum flavor. The tender fish is then adorned with golden toasted pine nuts and the tangy richness of sautéed sun-dried tomatoes, creating a beautifully balanced interplay of textures and tastes. Ready in just 30 minutes, this nutrient-packed recipe is perfect for impressing guests or treating yourself to a refined yet effortless meal. Serve alongside a crisp green salad or steamed vegetables to complete this light and sophisticated feast. Perfect for lovers of Mediterranean-inspired dishes, this recipe represents wholesome indulgence at its finest.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 1 cup white wine
- 1 cup water
- 2 cloves (minced) garlic
- 3 tablespoons (chopped) fresh parsley
- 1 whole (sliced) lemon
- 0.5 cup (julienned) sun-dried tomatoes
- 0.25 cup (toasted) pine nuts
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
In a large skillet or saucepan with a lid, combine the white wine, water, minced garlic, and 2 tablespoons of the fresh parsley. Lay the lemon slices across the mixture.
Bring the liquid to a gentle simmer over medium heat. Do not let it boil.
Season the salmon fillets with salt and black pepper on both sides. Carefully place them into the poaching liquid, skin side down (if the fillets have skin).
Cover the skillet and poach the salmon for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
While the salmon is poaching, heat the olive oil in a small skillet over medium heat. Add the pine nuts and toast them for 2-3 minutes, stirring frequently, until golden brown. Remove them from the heat and set aside.
In the same skillet, add the julienned sun-dried tomatoes and sauté for 1-2 minutes until warmed through. Remove from heat.
Once the salmon is fully cooked, carefully use a spatula to transfer the fillets to serving plates.
Spoon a bit of the poaching liquid over each fillet for added flavor. Top with the toasted pine nuts and sautéed sun-dried tomatoes.
Garnish with the remaining tablespoon of chopped fresh parsley and serve immediately with a side of your choice, such as steamed vegetables or a light salad.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 392 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
