Seared Salmon with Crispy Potatoes Peas Summer Vegetable Gratin
Elevate your summer dining with this vibrant and flavor-packed recipe for Seared Salmon with Crispy Potatoes, Peas, and Summer Vegetable Gratin. Featuring perfectly seared, golden-skinned salmon fillets, this dish pairs flaky fish with buttery sautéed peas and irresistibly crispy potato slices for a wholesome, satisfying foundation. The star side dish, a creamy summer vegetable gratin, layers zucchini, squash, and cherry tomatoes with garlic, fresh thyme, and a Parmesan breadcrumb topping for the ultimate burst of seasonal flavor. With a balance of rich textures and fresh ingredients, this elegant yet approachable dish brings restaurant-quality sophistication to your kitchen in just an hour. Ideal for weeknight dinners or summer gatherings, it’s a must-try recipe for salmon and vegetable lovers alike!
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Recipe Information
Ingredients
- 4 pieces (approximately 6 oz each) Salmon fillets, skin-on
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 pound Baby potatoes
- 1 cup Frozen peas
- 1 medium Zucchini
- 1 medium Yellow squash
- 1 cup Cherry tomatoes
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic cloves, minced
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Butter
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Wash the baby potatoes and slice them into 1/4-inch rounds. Toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Heat a large skillet over medium heat and sear the potato slices until golden and crisp on both sides, about 3-4 minutes per side. Remove and set aside.
Slice the zucchini and yellow squash into thin rounds, and halve the cherry tomatoes. In a bowl, combine the vegetables with 1/2 cup heavy cream, half of the grated Parmesan cheese, minced garlic, thyme leaves, and a pinch of salt and pepper.
Lightly grease a small baking dish and layer the zucchini, squash, and cherry tomatoes. Pour the cream mixture over the vegetables. Sprinkle the breadcrumbs and remaining Parmesan cheese over the top.
Cover the dish with aluminum foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes to brown the top.
While the gratin is baking, heat 1 tablespoon olive oil in a skillet over medium-high heat. Pat the salmon fillets dry with a paper towel and season with the remaining salt and pepper.
Place the salmon fillets skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes, or until they reach your desired doneness. Remove from the skillet and let rest for 2 minutes.
In the same pan, melt 2 tablespoons of butter over medium heat and add the peas. Sauté for 2 minutes until warmed through, then toss with the crispy potatoes.
To serve, divide the crispy potatoes and peas among four plates. Top each plate with a salmon fillet and serve the summer vegetable gratin on the side. Garnish with fresh thyme, if desired. Enjoy!
Nutrition Facts
Calories |
4166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.3 g | 348% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 7124 mg | 310% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 39.3 g | ||
| Protein | 235.7 g | 471% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 1218 mg | 94% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5742 mg | 122% | |
*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.
