Provençal Pan-Seared Salmon with Tapenade Crust & Creamy White Bean Purée
Prep 20 min · Cook 25 min · Serves 4 · medium
A stunning French Mediterranean dinner featuring herb-crusted salmon with briny olive tapenade, served alongside silky white bean purée infused with roasted garlic and fresh thyme. Topped with crispy sage oil and accompanied by charred asparagus for an elegant yet simple weeknight feast.
Ingredients
- 4 fillets (6 oz each) salmon fillets, skin-on, patted dry
- 1 cup Kalamata olives (pitted), finely chopped
- 3 tbsp capers, drained, roughly chopped
- 1/4 cup fresh parsley, finely minced
- 2 tbsp fresh thyme, leaves only
- 4 cloves garlic cloves, minced
- 6 tbsp extra virgin olive oil, divided
- 1 tsp lemon zest, finely grated
- 2 cans (15 oz each) canned white beans (cannellini), drained and rinsed
- 1/2 cup vegetable broth, low-sodium
- 1 lb fresh asparagus, trimmed, cut into 3-inch pieces
- 6 cloves roasted garlic cloves, store-bought, or roasted fresh
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