Seared Salmon With Sorrel Cream Sauce and Baby Potatoes
This pan-seared dish pairs salmon fillet with baby potatoes, sorrel and sour cream. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
140g salmon fillet291 kcal
190g baby potatoes146 kcal
58g sorrel12 kcal
58g sour cream115 kcal
8g sunflower oil71 kcal
5g garlic7 kcal
8g lemon juice2 kcal
2g salt0 kcal
1g black pepper2 kcal
Cooking instructions
baby potatoes
Boil baby potatoes in salted water until tender, 12 to 15 minutes; drain and keep warm.
salmon filletsunflower oilsaltblack pepper
Season salmon with salt and black pepper. Heat sunflower oil in a skillet over medium-high heat and sear salmon 3 to 4 minutes per side (or to desired doneness). Transfer to a plate.
sorrelgarlic
Lower heat to medium. Add garlic to the skillet and cook 20 seconds. Add sorrel and stir until wilted, about 1 minute.
sour creamlemon juicesaltblack pepper
Stir in sour cream and lemon juice; simmer gently 1 to 2 minutes until creamy. Taste and adjust salt and pepper.
salmon filletbaby potatoessorrelsour cream
Serve salmon over the warm potatoes and spoon sorrel cream sauce on top.
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