Pan-Fried Salmon with Braised Little Gem Lettuce, Peas, and Dill Sauce Recipe

Introduction

Pan-fried salmon with braised Little Gem lettuce is a light, flavorful dish perfect for a quick weeknight dinner. The combination of tender salmon and gently braised lettuce with a creamy dill-pea sauce makes for a deliciously balanced meal.

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

Instructions

1. Step 1: Heat 1 tsp of olive oil in a large lidded frying pan over medium heat. Place the halved Little Gem lettuces cut-side down in the pan and fry for 2 minutes until they begin to brown.
2. Step 2: Pour in the vegetable stock, cover with the lid, and cook the lettuce for 6 minutes until tender.
3. Step 3: While the lettuce cooks, season the salmon fillets with salt and pepper on both sides. Heat the remaining 1 tsp of olive oil in a second pan over medium heat.
4. Step 4: Fry the salmon skin-side down for 3 minutes. Carefully flip with a fish slice and cook for another 3 minutes until the salmon is cooked through and flakes easily.
5. Step 5: Add the peas and chopped dill to the pan with the lettuce, cover, and cook for 2 more minutes until the lettuce is tender but still holds its shape.
6. Step 6: Arrange the salmon fillets and braised lettuce halves on serving plates.
7. Step 7: Stir the crème fraîche and Dijon mustard into the pan with the lettuce and peas. Warm the sauce gently over low heat, then spoon it over the salmon and lettuce before serving.

Tips & Variations

• For extra flavor, sprinkle lemon zest over the salmon just before serving.
• Swap Little Gem lettuce for baby cos or butter lettuce if preferred.
• If you don’t have crème fraîche, sour cream or Greek yogurt makes a good substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the salmon and lettuce. It is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon fillets work well; just thaw them completely before cooking to ensure even cooking.

What can I serve with this dish?

This salmon pairs nicely with steamed rice, new potatoes, or crusty bread to soak up the sauce.

Pan-Fried Salmon with Braised Little Gem Lettuce, Peas, and Dill Sauce Recipe

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★★★★★

4.5 from 108 reviews

• Author: Noah
• Total Time: 26 minutes
• Yield: 4 servings 1x

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Description

A simple and elegant pan-fried salmon recipe served with braised Little Gem lettuce and a creamy dill pea sauce. This dish brings together tender salmon fillets with lightly braised lettuce and fresh peas in a tangy crème fraîche and mustard sauce, perfect for a light yet flavorful meal.

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Ingredients

Scale 1x2x3x

For the Braised Little Gem Lettuce and Pea Sauce

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

For the Pan-Fried Salmon

• 4 x 130g salmon fillets
• Salt and pepper, to season

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Instructions

1. Braise the Lettuce: Heat 1 tsp of olive oil in a large lidded frying pan over medium heat. Place the halved Little Gem lettuces cut-side down in the pan and fry for 2 minutes until they start to brown.
2. Add Stock and Cook: Pour in 200ml of vegetable stock, cover the pan with a lid, and cook for 6 minutes to braise the lettuce until tender but still structured.
3. Season the Salmon: While the lettuce is cooking, season the salmon fillets with salt and pepper on both sides.
4. Pan-Fry the Salmon: Heat the remaining 1 tsp of olive oil in a separate pan over medium heat. Place the salmon fillets skin-side down and fry for 3 minutes. Carefully flip the salmon with a fish slice and cook for an additional 3 minutes until cooked through and the flesh flakes easily.
5. Add Peas and Dill: To the pan with the braised lettuce, tip in the peas and chopped dill. Cover and cook over medium heat for 2 minutes until the lettuce is tender and the peas are warmed through.
6. Finish the Sauce: Stir the crème fraîche and Dijon mustard into the lettuce pan. Warm the sauce gently over low heat, combining all the flavors.
7. Serve: Arrange the salmon fillets and braised lettuce halves on serving plates. Spoon the pea and dill sauce over the salmon and lettuce and serve immediately.

Notes

• Using frozen peas is convenient, just be sure to defrost them before adding.
• Half-fat crème fraîche makes the sauce lighter without sacrificing creaminess.
• Cooking salmon skin-side down first helps achieve a crispy skin.
• Do not overcook the salmon to keep it moist and flaky.
• The braised lettuce adds a unique texture and subtle flavor to this dish.

• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Category: Main Course
• Method: Frying
• Cuisine: European

Keywords: pan-fried salmon, braised lettuce, Little Gem lettuce, dill pea sauce, quick salmon recipe, healthy fish dish