Pan-Seared Salmon with Lemon-Dill Crushed Peas & New Potatoes
30 min · Medium
#high-protein#light#quick#summer
Crisp-skinned salmon over a vivid crush of sweet peas, lemon and dill, with buttery new potatoes alongside. A bistro-quality dinner that lands on the table in half an hour.
Ingredientsfor 4 portions
- 600 g Salmon Fillets, Raw, skin-on fillets
- 600 g Red Potatoes, halved
- 300 g Green Peas
- 10 g Dill, chopped
- 1 Lemon
- 30 g Butter
- 15 g Olive Oil
Steps
- Boil the halved potatoes in well-salted water for 15–18 minutes until tender to the tip of a knife, then drain and keep warm.
- Meanwhile pat the salmon very dry and season the skin with salt — dry skin is the secret to a crisp sear.
- Heat the oil in a pan over medium-high and lay the salmon in skin-side down. Press gently for the first few seconds, then leave for 4–5 minutes until the skin is crisp and releases on its own. Flip and cook 1–2 minutes more.
- Simmer the peas in a little water for 2 minutes, drain, then crush roughly with the butter, dill, a squeeze of lemon and seasoning — leave it chunky, not a purée.
- Toss the warm potatoes with a knob of butter and a little dill.
- Spoon the crushed peas onto plates, set the salmon crisp-side up on top, add the potatoes and finish with lemon wedges.
