Roasted Salmon with Lemon Velouté Sauce, Cabbage Steaks, and Blistered Tomatoes
Looking for a restaurant-quality dinner you can make at home? This Roasted Salmon with a Lemon Velouté Sauce is the perfect choice! Tender salmon fillets are paired with roasted cabbage steaks and blistered tomatoes, all brought together with a smooth, velvety lemon velouté sauce. It’s an elegant yet easy dish that delivers big on flavor without overwhelming your weeknight routine. Whether you’re cooking for your family or hosting a small dinner, this recipe brings a bright and fresh taste to the table. Enjoy a healthy, delicious meal that’s sure to impress!.
Ingredients
4 salmon fillets (6 oz each)
1 tbsp olive oil
Salt and pepper, to taste
1 tsp smoked paprika (optional)
For the Lemon Velouté Sauce: 2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups chicken or fish stock
Juice and zest of 1 lemon
1 tbsp dijon mustard
Salt and pepper, to taste
For the Cabbage Steaks: 1 medium head of cabbage, sliced into 4 thick "steaks" or wedges
2 tbsp olive oil
Salt and pepper, to taste
For the Blistered Tomatoes: 1 pint cherry tomatoes
1 tbsp olive oil
Salt and pepper, to taste
Instructions
1
Preheat your oven to 400°F (200°C). Place the cabbage steaks on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and browned at the edges.
2
On a separate sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast for 15-20 minutes until blistered and softened.
3
Heat olive oil in an oven-safe skillet over medium-high heat. Season the salmon fillets with salt, pepper, and smoked paprika. Sear skin side down for 3-4 minutes until crispy. Flip the salmon and transfer the skillet to the oven. Bake for 8-10 minutes, until the salmon flakes easily with a fork.
4
In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes until it turns slightly golden. Gradually whisk in the stock, stirring continuously to prevent lumps. Bring to a simmer and cook for 5-7 minutes until the sauce thickens. Stir in lemon juice, zest and dijon mustard then season with salt and pepper to taste.
5
Serve the roasted salmon on a bed of cabbage steaks and blistered tomatoes. Drizzle generously with the lemon velouté sauce.
Tags:
#BlisteredTomatoes#CabbageSteaks#EasyRecipes#FoodieFavorites#healthydinner#RoastedSalmon#SalmonRecipe#VeloutéSauce#WeeknightMealsChefBryanCookingwithchefbryanKUTV
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