Pan Seared Salmon + Creamy Spring Scallion Sauce

4 servings
30 min

This recipe for Pan Seared Salmon with Creamy Spring Scallion Sauce + Roasted Garlic Butter Asparagus is one of my favorite spring dishes. Pan seared salmon is served with a creamy and delicious sauce, brightened up by tons of scallions, whole grain mustard and white wine. Pair this with roasted garlic butter asparagus for a quick and delicious meal full of spring produce. This meal is quick and easy which makes it a perfect meal for a busy weeknight, but it is also elegant enough to make when you are having company over. Looking for more salmon recipes? Check out some of my favorites!

Tandoori Salmon + Cucumber Raita

Keto Air-Fryer Salmon + String Beans

Pan Seared Salmon + Creamy Spring Scallion Sauce
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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For the Salmon:
  • 1 lb salmon, cut into 4 oz portions
  • 1/2 tsp salt
  • 1 tbsp avocado oil
For the Creamy Scallion Sauce:
  • 2 tbsp butter
  • 6 scallions, chopped
  • 1/4 cup finely diced onion
  • 1 tbsp whole grain mustard
  • 3 oz white wine
  • 1/2 cup Parmesan cheese
  • 1 cup heavy cream
  • For garnish: extra Parmesan shavings, sliced scallions & lemon zest
For the Asparagus:
  • 1 lb asparagus, woody ends trimmed
  • 1 tbsp melted butter
  • 1 clove garlic, minced
  • 1/4 tsp sea salt

Preheat oven to 400º F. Line a baking sheet with parchment paper.
Place the asparagus in a single layer onto the lined baking sheet. Mix together melted butter, garlic, and salt. Gently toss to coat.
Bake for 20-25 minutes, or until fork tender. Remove from the oven and set aside.
Cut your salmon into four equal pieces. Sprinkle each piece with salt & pepper.
In a medium sauté pan heat 1 tbsp avocado oil over medium-high heat. When the pan is hot, add the salmon. Cook the salmon for 3-4 minutes per side or until it is golden. The center will still be slightly undercooked and that’s ok. If you fully cook the salmon now, it will be dry after heating it up in the sauce! and set aside on a plate.
Wipe the pan with a paper towel to remove the excess oil.
Over low heat, add butter and sauté the scallions and onions until soft and translucent.
Add the mustard and wine and stir. Continue to cook until almost all of the liquid is evaporated.
Add the cream, simmering gently until volume reduces by about one-third.
Add the Parmesan cheese, season with salt and black pepper.
Add the salmon back into the pan and simmer until the salmon is cooked to your liking and heated through.
Garnish with Parmesan cheese shavings, additional sliced scallions and lemon zest. Serve with roasted garlic butter asparagus
Gourmet Mami
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