Pan-fried salmon with braised Little Gem
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Pan-fried salmon with braised Little Gem

By Samuel Goldsmith

If you’re looking for a quick and wholesome fish dinner, try this pan-fried salmon with greens and a light creamy sauce. It takes less than 15 minutes to make

  • Prep:2 mins
    Cook:12 mins
  • Serves 4

Nutrition per serving

  • kcal 410
  • fat 23g
  • saturates 5g
  • carbs 9g
  • sugars 0g
  • fibre 6g
  • protein 38g
  • salt 1g

Ingredients

  • 2 tsp olive oil
  • 4 Little Gem lettuces, halved lengthways
  • 200ml vegetable stock
  • 4 x 130g salmon fillets
  • 200g fresh or frozen peas (defrosted if frozen)
  • ½ small bunch of dill, chopped
  • 1 tbsp half-fat crème fraîche
  • 1 tsp Dijon mustard

Method

  1. Heat 1 tsp oil in a large lidded frying pan over a medium heat. Arrange the lettuce halves in the pan, cut-side down, and fry for 2 mins until beginning to brown. Pour in the stock, cover with the lid and cook for 6 mins.

  2. Meanwhile, season the salmon with a good pinch each of salt and pepper on both sides of the fillets. Heat the remaining oil in a second pan over a medium heat and fry the salmon, skin-side down, for 3 mins. Carefully flip using a fish slice and cook for 3 mins more until cooked through and the flesh easily flakes.

  3. Tip the peas and dill into the pan with the lettuce and cook for 2 mins, covered, until the lettuce is tender but still retains its structure. Arrange the salmon fillets and lettuce halves on serving plates.

  4. Stir the crème fraîche and mustard into the lettuce pan and cook over a low heat to warm through. Pour the sauce and peas over the lettuce and salmon.

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