Seared Salmon with Crispy Potatoes Peas Summer Vegetable Gratin

Elevate your summer dining with this vibrant and flavor-packed recipe for Seared Salmon with Crispy Potatoes, Peas, and Summer Vegetable Gratin. Featuring perfectly seared, golden-skinned salmon fillets, this dish pairs flaky fish with buttery sautéed peas and irresistibly crispy potato slices for a wholesome, satisfying foundation. The star side dish, a creamy summer vegetable gratin, layers zucchini, squash, and cherry tomatoes with garlic, fresh thyme, and a Parmesan breadcrumb topping for the ultimate burst of seasonal flavor. With a balance of rich textures and fresh ingredients, this elegant yet approachable dish brings restaurant-quality sophistication to your kitchen in just an hour. Ideal for weeknight dinners or summer gatherings, it’s a must-try recipe for salmon and vegetable lovers alike!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces (approximately 6 oz each) Salmon fillets, skin-on
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 1 pound Baby potatoes
• 1 cup Frozen peas
• 1 medium Zucchini
• 1 medium Yellow squash
• 1 cup Cherry tomatoes
• 1.5 cups Heavy cream
• 1 cup Parmesan cheese, grated
• 2 cloves Garlic cloves, minced
• 1 tablespoon Fresh thyme leaves
• 2 tablespoons Butter
• 0.5 cup Breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the baby potatoes and slice them into 1/4-inch rounds. Toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Step 3

Heat a large skillet over medium heat and sear the potato slices until golden and crisp on both sides, about 3-4 minutes per side. Remove and set aside.

Step 4

Slice the zucchini and yellow squash into thin rounds, and halve the cherry tomatoes. In a bowl, combine the vegetables with 1/2 cup heavy cream, half of the grated Parmesan cheese, minced garlic, thyme leaves, and a pinch of salt and pepper.

Step 5

Lightly grease a small baking dish and layer the zucchini, squash, and cherry tomatoes. Pour the cream mixture over the vegetables. Sprinkle the breadcrumbs and remaining Parmesan cheese over the top.

Step 6

Cover the dish with aluminum foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes to brown the top.

Step 7

While the gratin is baking, heat 1 tablespoon olive oil in a skillet over medium-high heat. Pat the salmon fillets dry with a paper towel and season with the remaining salt and pepper.

Step 8

Place the salmon fillets skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes, or until they reach your desired doneness. Remove from the skillet and let rest for 2 minutes.

Step 9

In the same pan, melt 2 tablespoons of butter over medium heat and add the peas. Sauté for 2 minutes until warmed through, then toss with the crispy potatoes.

Step 10

To serve, divide the crispy potatoes and peas among four plates. Top each plate with a salmon fillet and serve the summer vegetable gratin on the side. Garnish with fresh thyme, if desired. Enjoy!

Nutrition Facts

Serving size	(2417.0g)

Amount per serving	% Daily Value*
Calories	4165.8

Total Fat 271.3g	0%
Saturated Fat 122.0g	0%
Polyunsaturated Fat 5.0g
Cholesterol 920.9mg	0%
Sodium 7124.2mg	0%
Total Carbohydrate 176.1g	0%
Dietary Fiber 22.5g	0%
Total Sugars 39.3g
Protein 235.7g	0%

Vitamin D 2521.4IU	0%
Calcium 1218.1mg	0%
Iron 15.3mg	0%
Potassium 5741.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 23.1%

Carbs: 17.2%