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Pan-Fried Salmon

Pan-Fried Salmon

with Asparagus, New Potatoes and Chive Butter Sauce

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Pan-fried a deliciously crisp skin and deep flavour, the subtle and refreshing taste of salmon is heavenly with new potatoes smothered in chive butter, trust us. We’ve teamed the fish with asparagus for a beautiful blend of flavours.

Allergens:MilkFish
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

30 grams

Butter

(ContainsMilk)

1 pack(s)

New Potatoes

1 pack(s)

Asparagus

1 punnet(s)

Baby Plum Tomatoes

½ bunch(es)

Chives

2 unit(s)

Salmon fillet

(ContainsFish)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2151 kJ
Energy (kcal)514 kcal
Fat32.0 g
of which saturates25.0 g
Carbohydrate33 g
of which sugars6.0 g
Protein24 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Bowl
Fork
Instructionsarrow up iconarrow up icon
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Roast the Potatoes
Roast the Potatoes
1

Preheat your oven to 200°C and remove the butter from the fridge to allow it to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel) and pop on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden, about 30 mins, turning halfway.

Prep
Prep
2

Meanwhile, trim and discard the bottom 2cm from the asparagus. Chop the baby plum tomatoes in half. Finely chop the chives (or use scissors).

Roast the Veggies
Roast the Veggies
3

Pop the asparagus and tomatoes on another baking tray and drizzle with oil. Season with salt and pepper, toss to coat and spread out. When the potatoes have 10 mins left, put the veggies in the oven to roast until the asparagus is tender and the tomatoes soft and sticky, 8-10 mins.

Make the Butter
Make the Butter
4

Meanwhile, put the butter in a small bowl and mash with a fork until soft. Stir in the chives and season with a pinch of salt and pepper. Set aside (keep at room temperature!).

Cook the Salmon
Cook the Salmon
5

When the veggies are in the oven, heat a drizzle of oil in a frying pan on high heat. Season the salmon with salt and pepper. When the pan is hot, carefully lay in the fish skin-side down. Lower the heat slightly and fry until the skin is crisp, 4-5 mins. TIP: Don't try and turn the fish too soon or the skin won't crisp! Turn and cook for a further 4-5 mins. IMPORTANT: The salmon is cooked when opaque in the centre.

Serve
Serve
6

When the salmon is cooked, remove the pan from the heat and turn the salmon so they are skin- side down. Divide the chive butter between each - it will melt from the heat of the fish. Divide the roasted potatoes and veg between your plates and finish with the pan-fried salmon. Drizzle over any buttery juices from the pan. Enjoy!