HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Fried Salmon
Pan-Fried Salmon

Pan-Fried Salmon

with Dill Crème Fraîche and New Potatoes

Read more

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 CoeliacsSeafood First

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 conflict 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.

Preparation Time25 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

½ tbsp


1 unit(s)

Garlic Clove

2 tbsp

Echalion Shallot

4 tbsp

Creme Fraiche


¼ unit(s)


2 cup(s)

New Potatoes

2 unit(s)

Salmon Fillet


3 unit(s)

Baby Spinach

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2418.3520000000003 kJ
Energy (kcal)578 kcal
Fat22.0 g
of which saturates14.0 g
Carbohydrate40 g
of which sugars0.0 g
Protein40 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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 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.


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).


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.


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.


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.