Pan Seared Salmon


by Chef Alex Erickson, Chef, Raven Café

Date Night is a great way to celebrate the love and appreciation you have for someone special. This meal — pan seared salmon with grilled asparagus, herb roasted potatoes and carrot, and pinot noir puree — pairs well with a chilled pinot noir. Drop by and our educated staff will pick one for you.


  • 2 Salmon steaks
  • 1 sm bag Baby red potatoes
  • 1 bunch Asparagus
  • 2 med Carrots
  • 1/4 Yellow onion
  • 2 cups Pinot noir
  • 3 tbs Olive oil
  • 2 tbs Butter
  • 3 large Garlic cloves

Potato seasoning:

  • 1 tsp Salt
  • 1 tsp White pepper
  • 1/4 tsp Parsley
  • 1/4 tsp Sage
  • 1/2 tsp Thyme
  • 1/2 tsp Oregano
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

  1. Wash potatoes, cut them in half and place them in a bowl. Add 2 tbs of olive oil and your potato seasoning. Toss well and place on a baking sheet lightly coated in oil. Place in oven and bake at 400°F for about 30 minutes.
  2. Peel and slice carrots, garlic and onion. Place in a small pot with 1 tbs of butter and 1 tbs of oil. Cook this on medium heat until vegetables take on some color, about 5-10 min. Once ready, add 2 cups of pinot noir and bring to a simmer. Cover and cook for 10 min. Uncover and cook for 10 more minutes or until almost all liquid is gone. Take off the heat and cool. Once cooled, blend in a food processor or blender. Return puree to a pan and return to simmer.
  3. Asparagus, wash and cut ends. Lightly oil and add a pinch of salt and pepper. Cook on grill or (if not available) bake in the oven for 8-10 min at 400°F.
  4. For the salmon, use a non-stick sauté pan. Cover pan with oil, and on medium heat add salmon. Lightly salt and pepper. Turn until all sides are browned and seared. If the center of the salmon is not firm, finish in the oven at 350°F until firm.

Serves 2 | Prep Time 30-40 min

Chef’s Note:

One recommendation — once the puree is blended and reheated, remove from heat before serving and add 1 tbs of butter until incorporated.