Salmon over leek and herb flageolet ragout
Pan-seared salmon with shatteringly crisp skin sits over a silky leek–herb flageolet ragout brightened with thyme and lemon. It’s elegant but weeknight-easy, quick to cook, and balances protein, fiber, and freshness in every bite.
Ingredients
Instructions
Pat salmon fillets very dry; season both sides with ¾ tsp salt and pepper.
Heat skillet over medium-high with 1 tbsp oil. When shimmering, lay salmon skin-side down. Press gently 30 sec to prevent curl. Cook 4–5 min until skin is crisp, and the sides turn opaque 2/3 up. Flip and cook 1–2 min more (medium). Transfer to a warm plate, tent loosely.
If the pan looks dry, add 1/2 tbsp oil or the butter. Add leeks, 1/2 tsp salt; cook 3–4 min until silky.
Add wine; simmer 30–60 sec, scraping browned bits. Stir in stock, flageolets, thyme. Simmer 3–4 min until slightly creamy.
Stir in lemon zest, juice to taste, and parsley. Pepper to finish. Spoon ragout into shallow bowls and top with salmon (skin up so it stays crisp).
Notes
You can substitute 1/2 teaspoon dried thyme with 1 teaspoon fresh thyme leaves.
Variations
For a creamier ragout, swirl 2 tbsp crème fraîche at the end.
You can add more vegetables, like peas or baby spinach, when you add flageolets. Cook them for 1-2 minutes more.