Skip to main content
Pan-Fried Salmon
Pan-Fried Salmon

Pan-Fried Salmon

with Dill Crème Fraîche and New Potatoes

Did you know that dill comes from the celery family? Madness! You know what’s the opposite of mad, though? Combining this delicate herb with crème fraiche to make a sauce that your taste buds will thank you for - that’s just good thinking! Then finish this dish off with the star player – some delicious pan fried salmon and some seasonal new potatoes and you have yourself a meal that dreams are made of.

Tags:
Not Suitable for Coeliacs
Seafood First
Allergens:
Milk
Pesce

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active
DifficultyMedium

Ingredients

/ serving 2 people

½

Dill

1

Garlic Clove

2

Echalion Shallot

4

Creme Fraiche

(Contains: Milk)

¼

Lemon

2

New Potatoes

2

Salmon Fillet

(Contains: Pesce)

3

Baby Spinach

Nutritional information

/ per serving
Energy (kcal)578 kcal
Energy (kJ)2418 kJ
Fat22 g
of which saturates14 g
Carbohydrate40 g
Protein40 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Pot
Bowl
Spoon
Zester
Grill Pan

Instructions

Finely dice shallot
1

Boil a large pot of water for your potatoes. Chop 1½ tbsp of dill. Peel and dice the garlic. Finally, dice the shallot really finely.

2

Cook the potatoes in the boiling water for around 10-15 mins or until you are able to easily slip a knife through them. At this point simply drain them and keep them to the side for later.

Mix dill into crème fraîche
3

Mix 4 tbsp of crème fraîche together with the zest of ¼ lemon and 1 tsp of lemon juice. Mix in as much of the diced shallot as you like (but keep 1 tbsp for the spinach!), the chopped dill, a sprinkle of salt and a few grinds of pepper.

Fry salmon skin-side down
4

Pre-heat your grill to high and put half a tbsp of oil in a non-stick pan on high heat. Season the salmon on both sides, place it skin side down in the pan and leave it for 4 mins. Next, put the pan under the grill on the top shelf (handle outwards, with the door open).

5

After 4-5 mins under the grill, the top of the fish will be cooked. Put the pan back on the hob on high heat for one minute (be careful of the hot handle). Add a tsp of butter (if you have some) and scoop it over the fish. Squeeze on 2 tsp of lemon juice, then remove the fish to a plate for later.

Add spinach
6

Once your salmon is removed, put the pan back on the hob. Add 1 tbsp of chopped shallot and the garlic. After one minute, add in the spinach and toss the ingredients for just under a minute. You only want to warm the spinach through rather than wilt it.

Finished dish
7

To serve, sprinkle a little salt and pepper on your potatoes. Top your pan-fried salmon with your crème fraîche mixture, serve the spinach on the side and tuck in.

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw