Seared Salmon with Lemon Beurre Blanc, Roasted Fingerling Potatoes and Avocado Orange Salad

This spring-inspired dish brings together the richness of seared salmon with a delicate lemon beurre blanc sauce, finished with a touch of crème fraîche for extra creaminess. The sauce is a classic French technique that’s surprisingly simple to master at home.

Alongside, crispy roasted fingerling potatoes are the perfect vehicle for any extra sauce, while a vibrant arugula salad with fresh orange, creamy avocado and crunchy walnuts adds brightness and texture. It’s a balanced, elegant meal that feels special yet approachable.

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Ingredients

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.7 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve fingerling potatoes lengthwise. Toss with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast until golden and tender, about 20-25 minutes.
2. Meanwhile, finely chop the shallot. Zest and juice half the lemon. Cut the orange: supreme it by cutting off peel and pith, then slice into rounds. Halve and pit the avocado, then slice. Roughly chop walnuts. Chop chives.
3. For the salad: In a bowl, combine mixed greens, orange slices, avocado and walnuts. In a small bowl, whisk together 1 tbsp olive oil, 1 tsp lemon juice, 0.5 tsp white wine vinegar, a pinch of salt and pepper. Drizzle over salad and toss gently.
4. Make the beurre blanc: In a small saucepan, combine shallot, remaining 2 tsp white wine vinegar, 1 tbsp lemon juice and a pinch of salt. Cook over medium heat until liquid is almost evaporated, about 2 minutes. Reduce heat to low and whisk in crème fraîche and butter, one piece at a time, until smooth. Remove from heat; stir in half the chives. Keep warm.
5. Pat salmon dry; season with salt and pepper. Heat 2 tsp cooking oil in a nonstick skillet over medium-high heat. Cook salmon skin-side down (if skin-on) until crispy, 4-5 minutes. Flip and cook to desired doneness, about 2-3 minutes more.
6. To serve: Divide roasted potatoes among plates. Top with salmon and spoon beurre blanc sauce over. Sprinkle remaining chives. Serve with avocado orange salad on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, baby Yukon Gold or red potatoes work well. Just cut them into uniform pieces so they roast evenly.

How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F. For medium, cook to about 130°F.

Can I make the beurre blanc sauce ahead?

It’s best made fresh, but you can keep it warm over very low heat, stirring occasionally. If it separates, whisk in a teaspoon of cold water to bring it back together.