Pot-Roasted Salmon With Olives & Preserved Le

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Servings: 4 Difficulty: Advanced
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A fragrant, one-pan Mediterranean dish featuring tender salmon, briny olives, and bright preserved lemon.
Pot-Roasted Salmon With Olives & Preserved Le recipe image
Pot-Roasted Salmon With Olives & Preserved Le recipe image
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Pot-Roasted Salmon With Olives & Preserved Le

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 208.0

Description

This elegant yet simple pot-roasted salmon dish brings the bright, briny flavors of the Mediterranean straight to your dinner table. The salmon fillets are gently cooked in a savory broth infused with pitted black olives and aromatic preserved lemon, resulting in a moist, flaky texture that is hard to resist. The addition of tender carrots and green beans adds a healthy crunch and earthy sweetness, balancing the rich fish perfectly. It&# 226;€™s an ideal choice for a sophisticated weeknight dinner or a light weekend meal that feels luxurious without requiring hours in the kitchen. The combination of olive oil, fresh herbs, and citrus notes creates a harmonious flavor profile that is both comforting and refreshing. Serve it directly from the pan for a rustic presentation that highlights the fresh ingredients.

Ingredients

Directions

  1. Preheat your oven if using a covered casserole dish, or prepare a large skillet with a tight-fitting lid.
  2. Season the salmon cutlets with salt and pepper, then brown them in olive oil in the casserole or skillet over medium-high heat.
  3. Remove the browned salmon from the pan and set aside on a plate.
  4. Peel and trim the carrots, cutting them lengthwise into thin strips.
  5. Top and tail the green beans, and roughly chop the pitted black olives.
  6. In the same pan, lightly sauté the carrots and green beans in hot oil until they begin to soften.
  7. Add the chopped black olives and preserved lemon, cut into eight segments, tossing them with the vegetables.
  8. Pour in the fish stock (or a mixture of white wine and water) and bring to a boil.
  9. Lower the heat, lay the salmon fillets on top of the vegetables, and cover the pan with a lid.
  10. Cook over moderate heat for eight minutes, basting the fish with the pan juices twice during cooking.
  11. Remove the salmon to a serving platter and keep warm.
  12. Continue cooking the vegetables uncovered until they are tender and the liquid has reduced slightly.
  13. Serve the vegetables topped with the salmon, sprinkled with chopped parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 208.0kcal
% Daily Value *
Total Fat 13.0g20%
Saturated Fat 3.1g16%
Cholesterol 55.0mg19%
Sodium 59.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 20.0g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, preserved lemon, olives, mediterranean, pot roast, fish, dinner, easy, healthy, one pan, seafood, parsley, carrots, green beans, olive oil, stock
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