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

Introduction

This pan-fried salmon with braised Little Gem is a light and flavorful dish that combines tender lettuce and fresh peas with perfectly cooked salmon. It’s a quick and elegant meal perfect for busy weeknights or casual dinners.

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 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 for 6 minutes to braise the lettuces.
3. Step 3: While the lettuce cooks, season the salmon fillets with salt and pepper on both sides. Heat the remaining 1 tsp oil in another pan over medium heat.
4. Step 4: Fry the salmon skin-side down for 3 minutes. Carefully flip the fillets 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 minutes more, until the lettuce is tender but still holds its shape.
6. Step 6: Arrange the salmon fillets and lettuce halves on serving plates. Stir the crème fraîche and Dijon mustard into the pan with the lettuce and warm the sauce gently over low heat.
7. Step 7: Spoon the sauce and peas over the salmon and lettuce to serve.

Tips & Variations

• For extra flavor, add a squeeze of fresh lemon juice over the salmon just before serving.
• If fresh peas aren’t available, frozen peas work well—just be sure to thaw them fully before adding.
• Swap dill for fresh tarragon or parsley for a different herb note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking the salmon. The braised lettuce and peas can be reheated separately and added back to the salmon before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce instead of Little Gem?

Little Gem works best because it holds up well to braising and retains some crunch. You can try romaine hearts as a substitute, but avoid delicate lettuces that will become too soft.

How can I tell when the salmon is perfectly cooked?

The salmon is done when the flesh flakes easily with a fork and is opaque throughout. Cooking times may vary slightly depending on thickness, so watch for these signs rather than relying solely on time.

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

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★★★★★

4.5 from 529 reviews

• Author: Hailey
• Total Time: 26 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A delicious and healthy pan-fried salmon recipe served with braised Little Gem lettuce and a creamy pea and dill sauce. This dish combines tender salmon fillets with lightly braised lettuce and a flavorful crème fraîche and mustard sauce, perfect for a quick yet elegant meal.

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Ingredients

Scale 1x2x3x

Produce

• 4 Little Gem lettuces, halved lengthways
• 200g fresh or frozen peas (defrosted if frozen)
• ½ small bunch of dill, chopped

Protein

• 4 x 130g salmon fillets

Dairy

• 1 tbsp half-fat crème fraîche

Pantry

• 2 tsp olive oil
• 200ml vegetable stock
• 1 tsp Dijon mustard
• Salt and pepper, to season

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Instructions

1. Braise the lettuce: Heat 1 tsp olive oil in a large lidded frying pan over medium heat. Arrange the Little Gem lettuce halves in the pan, cut-side down, and fry for 2 minutes until they begin to brown. Pour in the vegetable stock, cover with a lid, and cook for 6 minutes to gently braise the lettuce.
2. Cook the salmon: While the lettuce braises, season the salmon fillets with salt and pepper on both sides. Heat the remaining 1 tsp olive oil in a second pan over medium heat. Place the salmon fillets skin-side down and fry for 3 minutes. Carefully flip using a fish slice and cook for another 3 minutes until the salmon is cooked through and flakes easily.
3. Add peas and dill: Add the peas and chopped dill into the pan with the braised lettuce. Cover and cook for an additional 2 minutes until the lettuce is tender but still holds its shape.
4. Prepare the sauce and serve: Stir the crème fraîche and Dijon mustard into the lettuce pan and warm gently over low heat. Arrange the salmon fillets and braised lettuce halves on serving plates. Spoon the creamy pea and dill sauce over the salmon and lettuce. Serve immediately.

Notes

• Ensure the salmon is fresh for the best flavor and texture.
• Use vegetable stock for a vegetarian-friendly sauce base.
• Frozen peas should be fully defrosted to cook evenly.
• You can substitute crème fraîche with Greek yogurt for a lighter option.
• This dish pairs well with boiled new potatoes or crusty bread.
• To achieve crispy salmon skin, make sure the pan and oil are hot before adding the fish.

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

Keywords: Pan-fried salmon, braised Little Gem lettuce, pea and dill sauce, healthy salmon recipe, quick salmon dinner