Recipe Category: Dinner
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Ingredients
Servings : 4
- 16 oz Gnocchi
- 4 4-6 oz Salmon Filets
- 1 Tbsp Cooking Oil (I use grapeseed or avocado)
- 3 Tbsp Butter
- 4 leaves Fresh Sage, chopped
- 2 cloves Shallots, diced
- 2 tsp Lemon juice, plus lemon wedges for serving
Method
- Boil gnocchi according to package directions
- Meanwhile, pat salmon filets dry with paper towels
- Season it on both sides with some salt and pepper
- Place salmon, skin-side down (or on either side if using skinless salmon), in a room temperature nonstick panwith a thin layer of cooking oil
- Place the pan over medium heat and cook the salmon, without moving it, until the skin is crisp and easily releases from the pan
- Turn salmon with a spatula and increase heat to medium-high
- Continue cooking until the side touching the pan is golden brown and crisp and the salmon is cooked through, 3 to 5 minutes more
- Transfer salmon to a serving platter and return pan to medium-high heat
- Add butter until melted
- Add gnocchi, sage, and shallots
- Cook, stirring constantly, until shallots are golden brown and sage is crisp
- Pour gnocchi and butter sauce over salmon
- Squeeze lemon juice over top
- Serve salmon and gnocchi with extra lemon wedges on the side
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