Pan-Seared Salmon with Creamy Shallot Sauce, Truffle Potato Gratin and Roasted Asparagus

Indulge in a restaurant-quality meal right at home with this beautifully seared salmon, topped with a luscious creamy shallot pan sauce. The sauce, enriched with sour cream and a touch of sherry vinegar, perfectly complements the rich, flaky fish. On the side, a decadent truffle potato gratin bakes until golden and bubbly, while roasted asparagus adds a fresh, vibrant crunch.

This dish might look impressive, but it’s surprisingly straightforward to prepare. With a few key ingredients and simple techniques, you can create a memorable dinner that’s perfect for date nights, holidays or any time you want to treat yourself. The combination of flavors and textures-from the crispy salmon skin to the creamy gratin and tender asparagus-will have everyone asking for seconds.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Black Truffle ButterView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Trim and discard the woody ends from the asparagus. Halve, peel and mince the shallot. Finely chop the chives.
2. Spread half of the truffle butter inside a small baking dish (use a medium dish for 4 servings). Drain any excess liquid from the potato slices and spread them evenly in the dish. Melt the remaining truffle butter in a small saucepan over medium heat. Add the cream sauce base and ¼ cup water (⅓ cup for 4 servings); bring to a simmer, then remove from heat. Pour the mixture over the potatoes and cover tightly with foil. Bake the gratin on the top rack until the potatoes are tender and the liquid is bubbling, 25-30 minutes. Carefully remove the foil, grate Parmesan over the top and sprinkle with panko. Return to the top rack and bake, uncovered, until golden brown, 5-8 minutes more.
3. While the gratin bakes, pat the salmon dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the salmon and cook until browned and cooked to your liking, about 2-3 minutes per side. Transfer the salmon to one side of a baking sheet. Wipe out the skillet with a paper towel.
4. On the opposite side of the baking sheet, toss the asparagus with a drizzle of oil, salt and pepper. Roast on the middle rack until the salmon is cooked through and the asparagus is tender, 10-12 minutes. Transfer the salmon to a cutting board, cover with foil and let rest for at least 8 minutes (this is essential for juicy results).
5. While the salmon rests, heat a drizzle of oil in the same skillet over medium heat. Add the shallot and cook, stirring, until softened, 1-2 minutes. Stir in the sherry vinegar and simmer until reduced by half, about 30 seconds. Add the beef stock concentrates and ⅓ cup water (⅔ cup for 4 servings); simmer until slightly thickened, 2-3 minutes. Turn off the heat. Stir in the sour cream and 2 tablespoons butter (4 tablespoons for 4 servings) until melted and smooth. Season with salt and pepper.
6. Slice the salmon against the grain. Divide the salmon, asparagus and potato gratin among plates. Drizzle the creamy shallot sauce over the salmon and sprinkle everything with chopped chives. Serve immediately.

Recipe Tips

FAQ

Can I use another type of fish instead of salmon?

Yes, you can substitute salmon with another firm fish like arctic char or trout. Adjust cooking time as needed.

Can I make the potato gratin ahead of time?

The gratin is best served fresh, but you can assemble it a few hours in advance and bake just before serving. If reheating, cover with foil and warm in a 350°F oven.

What can I use instead of beef stock concentrate?

You can use 1 teaspoon of beef bouillon paste or 1/2 cup of beef broth reduced slightly. Adjust salt accordingly.