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Salmon in Creamy Garlic Sauce with Vegetables

This creamy garlic butter salmon with vegetables is a flavorful and comforting dish. Tender salmon is lightly coated in flour for a crispy crust, then simmered in a rich, garlicky cream sauce with mushrooms, broccoli, and carrots. Perfect for an easy yet elegant meal!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • Ingredients
  • For the Salmon & Sauce:
  • 600 g salmon fillet cut into square pieces
  • 2 tbsp flour
  • 200 ml heavy cream 20-30%
  • 2 tbsp butter
  • 2-3 garlic cloves minced
  • 1 small red onion chopped
  • 1 lemon juice & zest
  • Salt & pepper to taste
  • Fresh parsley or dill for garnish
  • For the Vegetables:
  • 200 g mushrooms sliced
  • 150 g broccoli cut into florets
  • 150 g cauliflower cut into florets
  • 1-2 carrots sliced
  • For Serving:
  • 200 g cooked rice

Instructions
 

  • Cook the Rice: Rinse and cook according to package instructions. Set aside.
  • Prepare the Vegetables: Blanch carrots, broccoli, and cauliflower in boiling salted water for 3-5 minutes. Drain and rinse with cold water.
  • Coat the Salmon: Lightly season salmon pieces with salt and pepper, then coat evenly in flour.
  • Sear the Salmon: Heat butter in a pan over medium heat. Sear salmon for 2-3 minutes per side until golden and crispy. Remove from the pan.
  • Sauté the Aromatics: In the same pan, sauté garlic and red onion until fragrant. Add mushrooms and cook for 3-4 minutes.
  • Make the Sauce: Add blanched vegetables, pour in cream, and stir in lemon juice and zest. Season with salt and pepper.
  • Finish Cooking: Return salmon to the pan, spoon sauce over, and simmer for 3-5 minutes.
  • Serve: Plate with rice, garnish with fresh herbs, and enjoy!

Notes

Notes: The flour coating gives the salmon a nice crust—don’t skip this step! Use fresh salmon for the best flavor. Don’t overcook the salmon—it should be tender and flaky. Add extra lemon juice for a tangier sauce.