Salmon fillet with spring vegetables and white wine sauce
This salmon fillet with spring vegetables and white wine sauce is an elegant fish dish with delicate flavors. The salmon is gently roasted, while the crunchy vegetables add freshness to the dish. The creamy white wine sauce adds a sophisticated depth. A Chardonnay from Stellenbosch is the perfect accompaniment, its balance of fruit and minerality rounding off the dish wonderfully.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main course
Cuisine European cuisine, French cuisine
Servings 2 People
Calories 520 kcal
For the salmon:
- 2 Salmon fillets approx. 150 g each
- 1 Tbsp olive oil
- Salt & pepper to taste
For the spring vegetables:
- 150 g green asparagus
- 100 g young peas
- 100 g Carrots cut into fine strips
- 1 teaspoon butter
- Salt & pepper
For the white wine sauce:
- 100 ml Chardonnay Stellenbosch
- 100 ml Cream
- 1 Shallot finely chopped
- 1 teaspoon butter
- ½ teaspoon Dijon mustard
- Salt & pepper to taste
Preparing spring vegetables
Cut the asparagus into pieces, peel the carrots and cut into thin strips.
Blanch the vegetables in boiling salted water for 3 minutes, then rinse in ice water.
Fry salmon
Heat the olive oil in a pan, season the salmon fillets with salt & pepper.
Fry the salmon over a medium heat for 3 minutes on each side.
Prepare the white wine sauce
Sauté the shallot in butter, deglaze with the Chardonnay and reduce by half.
Stir in the cream and Dijon mustard, season with salt and pepper to taste.
Recommended side dishes
Mashed potatoes with olive oil
Fresh baguette for dipping
Green salad with lemon vinaigrette
Calories: 520kcalCarbohydrates: 15gProtein: 42gFat: 30g
Keyword Chardonnay, Fish dish, Salmon fillet, Spring vegetables, Stellenbosch, White wine sauce