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Sear-Roasted Salmon Fillets with Lemon-Rosemary Butter Sauce

Tony Rosenfeld
  • minutes
  • Serves

INGREDIENTS

4

Salmon, skinless fillets

1 tsp

Rosemary, fresh

3 tbsp

Shallot

1 tsp

Lemon juice, fresh

2

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

6 tbsp

Butter, unsalted

3/4 cup

White wine, dry