sear roasted salmon fillets with lemon-rosemary butter sauce

Having a rather nice salmon fillet on hand, perused the web and found a recipe that I had all the ingredients for. This was really good. The searing of the salmon gave the flesh just a bit of a crust and the drizzle of the beurre blanc just added to the flavour.

Only change I would make would be to halve or even quarter the recipe for the butter sauce, made a huge amount.

I served it on a bed of baby arugula with just the salmon and the sauce as the dressing.