Seared Salmon with Puréed Apples

Seared Salmon with Puréed Apples
Staff Writer


Salmon has always been done well served alongside a fall-centric slaw like celery root and fennel, and this recipe adds apples into the seasonal dish to add a bit of rustic sweetness.


Preheat the oven to 300 degrees.

Place the celery root and apple in a small pot and pour in the milk. Add the nutmeg and cinnamon and bring the mixture to a boil and continue to cook until the celery root is fork tender. Pour the celery root and apples into a food processor, reserving the liquid. Purée the celery root and apples with the butter, salt and pepper, and a little of the cooking liquid until the mixture is smooth. Add a little more liquid if needed. Transfer the mixture to a small lidded pot and keep warm.

Place an oven-proof sauté pan with a the olive oil over medium-medium high heat. Once hot add the salmon, 1 piece at a time, skin side down and hold your spatula onto to salmon so the skin doesn’t curl up. Do the same to the second piece of salmon and allow the salmon to cook skin side down for 3-4 minutes or until the skin is crispy. Turn the heat off, flip the salmon, and place the pan in the oven to cook for another 5 minutes.

Place the fennel in a mixing bowl. Core the other apple, quarter it, and slice it thin and add it to the fennel with the scallions, lemon juice, extra-virgin olive oil, and some salt and pepper. Toss well and serve.


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Calories per serving:

1,211 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 79g 121%
  • Carbs 77g 26%
  • Saturated 26g 129%
  • Fiber 13g 51%
  • Trans 0g
  • Sugars 52g
  • Monounsaturated 33g
  • Polyunsaturated 11g
  • Protein 55g 111%
  • Cholesterol 173mg 58%
  • Sodium 1,182mg 49%
  • Calcium 736mg 74%
  • Magnesium 165mg 41%
  • Potassium 2,538mg 73%
  • Iron 4mg 20%
  • Zinc 3mg 23%
  • Phosphorus 1,106mg 158%
  • Vitamin A 388µg 43%
  • Vitamin C 59mg 99%
  • Thiamin (B1) 1mg 48%
  • Riboflavin (B2) 1mg 76%
  • Niacin (B3) 17mg 87%
  • Vitamin B6 2mg 85%
  • Folic Acid (B9) 128µg 32%
  • Vitamin B12 8µg 129%
  • Vitamin D 7µg 2%
  • Vitamin E 12mg 62%
  • Vitamin K 185µg 231%
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