Pan-Seared Salmon with Herbed Aioli, Crispy Potatoes and Green Beans
This is one of those dinners that feels restaurant-worthy but comes together with just a few simple techniques: roasting, blanching, pan-searing and making one very good sauce.
The star is the concentrated garlic aioli. We’ll use part of it to make a creamy herb sauce for the salmon, then save a spoonful for finishing the green beans. Altogether, it turns salmon, potatoes and green beans into a complete dinner that feels truly special.
Serves: 4
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Garlic Aioli Concentrate
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1 garlic clove
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pinch kosher salt
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1 large egg yolk, at room temperature
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¼ tsp Dijon mustard
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1 tsp fresh lemon juice
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¼ cup avocado oil
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¼ cup olive oil
Using a mortar and pestle, crush the garlic and salt into a completely smooth paste. Add the egg yolk, Dijon and lemon juice, then stir until fully combined.
Combine the avocado and olive oils. Begin adding the oil to the egg yolk mixture very slowly—just a few drops at first—while stirring continuously. Once the emulsion begins to thicken, add the remaining oil in a thin, steady stream. Continue stirring until the aioli is thick, glossy and creamy.
The egg yolk contains lecithin, an emulsifier that helps the oil and lemon juice remain blended. The Dijon provides additional stability and a subtle tang, although it is not part of traditional aioli.
One egg yolk can emulsify up to 1 cup of oil, producing a larger and more mellow batch. For this recipe, however, we’re keeping the aioli concentrated because it will become the flavorful base for the mayonnaise and fresh herbs. We want that garlic flavor to be strong!
Raw egg note: This aioli contains raw egg yolk. To reduce the risk of foodborne illness, use a pasteurized egg. Foods containing raw or undercooked eggs are not recommended for pregnant women, young children, older adults or anyone who is immunocompromised.
Keep the aioli refrigerated and use it within 3–4 days.
Creamy Herb Aioli Sauce
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¼ cup garlic aioli concentrate
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¼ cup mayonnaise
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1 tbsp finely chopped fresh tarragon
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1 tbsp finely chopped fresh parsley
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1 tbsp finely chopped fresh chives
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fresh lemon juice, to taste
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kosher salt, to taste
Stir everything together. Taste and adjust with additional lemon juice or salt as needed. Cover and refrigerate until ready to serve.
Make it remoulade-style: Add any combination of finely chopped cornichons, capers and a small squeeze of anchovy paste.
Crispy Roasted Potatoes
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1½ pounds small Yukon Gold potatoes, halved
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avocado oil or olive oil, as needed
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kosher salt, to taste
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freshly ground black pepper, to taste
Heat the oven to 400°F.
Toss the potatoes with enough oil to coat them lightly, then season with salt and pepper. Arrange the potatoes cut-side down in a single layer on a sheet pan.
Roast for about 30 minutes, or until deeply golden on the bottom and tender when pierced with a knife.
Pan-Seared Salmon
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4 salmon fillets, approximately 6 oz each
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avocado oil, as needed
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Lemon Herb seasoning, to taste
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kosher salt, as needed
Pat the salmon dry with paper towels and season it with Lemon Herb seasoning. Add salt only if needed, depending on how much salt is already in the seasoning blend.
Heat a thin layer of avocado oil in a skillet over medium-high heat.
For skinless fillets, place the salmon presentation-side down. Leave it undisturbed for 4–5 minutes, or until it has developed a golden crust and releases easily from the pan. Flip and finish cooking on the second side.
For skin-on fillets, begin with the skin-side down. Gently press each fillet with a spatula for the first several seconds to keep the skin from curling. Cook until the skin is crisp and the salmon is mostly cooked through, then flip briefly to finish the flesh side.
Exact cooking time will depend on the thickness of the fillets. For food safety, cook the salmon to an internal temperature of 145°F in the thickest portion.
Aioli Green Beans
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12 oz fresh green beans, trimmed
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kosher salt, as needed
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¼ tsp chopped chile preserved in oil
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1 heaping tbsp garlic aioli concentrate
Prepare a large bowl of ice water and set it aside.
Bring a pot of generously salted water to a boil. Add the green beans and blanch for about 3 minutes, or until they are bright green and crisp-tender.
Immediately transfer the beans to the ice bath to stop the cooking. Once cool, drain and dry them thoroughly with a clean kitchen towel or paper towels.
Heat a skillet over medium-high heat. Add the chile and green beans, then sauté until the beans are hot and beginning to blister.
Remove the skillet from the heat before tossing the beans with the garlic aioli. This keeps the aioli creamy and prevents the emulsion from separating in an overly hot pan.
To Serve
Divide the crispy potatoes and aioli green beans among four plates. Add a pan-seared salmon fillet and finish it with a generous dollop of creamy herb aioli.
With four foundational techniques—roasting, blanching, pan-searing and emulsifying—you’ve turned salmon, potatoes and green beans into a dinner that feels like it came from a restaurant.
