Seared Salmon with Leeks, Asparagus Tips, and Shiitake Mushrooms with White Truffle Oil Drizzle

A delightful salmon dish served with fresh veggies and a touch of truffle oil for an elegant meal.

25 minutes2-4 servings
Roasted Tomato Soup
Travel: Go to the mountains. Go to the sea. Go everywhere in between.

Ingredients

  • Salmon filet of choice (preferably King salmon)
  • Sliced shiitake mushrooms
  • Sliced leeks (white only, carefully cleaned)
  • Top 3 inches of asparagus spears cut into 1/2 inch pieces
  • 2 Tbs olive oil
  • 2 Tbs grape seed oil
  • Salt and pepper
  • Truffle oil

Preparation

  1. 1.Sauté mushrooms, leeks, and asparagus in 2 tablespoons of olive oil.
  2. 2.Season with salt and pepper.
  3. 3.Set aside the vegetables.
  4. 4.Sear salmon skin side up in 2 tablespoons of grape seed oil for 2-3 minutes.
  5. 5.Flip salmon, cover pan with parchment paper, and simmer until salmon is medium-rare.
  6. 6.Remove salmon from pan and salt to taste.
  7. 7.Add topping and drizzle with white truffle oil. Enjoy!