Introduction

This pan-fried salmon with braised Little Gem is a simple yet elegant dish perfect for a weeknight dinner or a special occasion. The tender lettuce braised in vegetable stock pairs beautifully with perfectly cooked salmon and a creamy mustard sauce. Fresh peas and dill add a pop of color and freshness to complete the plate.

Two white plates sit on a white marbled surface, each holding a piece of cooked salmon with a crispy pinkish-orange top layer. Each salmon fillet rests beside a bed of green baby romaine lettuce, lightly charred with some brown spots, laid in two or three pieces on each plate. Bright green peas are scattered over the salmon and lettuce, with a creamy white sauce spread thinly under the layers, showing some herbs mixed in. Small sprigs of fresh dill are garnished on top of the salmon and peas. A fork rests on the edge of the plate at the top right, and a small brown cup filled with fresh dill is placed near the top left. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat 1 tsp olive oil in a large lidded frying pan over medium heat. Place the Little Gem lettuce halves cut-side down and fry for 2 minutes until they begin to brown.
Step 2: Pour in the vegetable stock, cover with the lid, and cook for 6 minutes to braise the lettuce.
Step 3: While the lettuce cooks, 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.
Step 4: Fry the salmon, skin-side down, for 3 minutes. Carefully flip the fillets and cook for another 3 minutes until cooked through and the flesh flakes easily.
Step 5: Add the peas and chopped dill to the frying pan with the lettuce. Cover and cook for 2 minutes until the lettuce is tender but still firm.
Step 6: Arrange the salmon fillets and braised lettuce halves on serving plates.
Step 7: Stir the crème fraîche and Dijon mustard into the lettuce pan. Warm the sauce over low heat, then spoon it with the peas over the salmon and lettuce to serve.

Tips & Variations

Use fresh peas if possible for the best flavor, but frozen peas work well too when defrosted.
For extra richness, replace half-fat crème fraîche with full-fat crème fraîche or sour cream.
If you can’t find Little Gem lettuce, baby cos lettuce is a good substitute.
Try adding a squeeze of lemon juice to the sauce for a bright, fresh finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave, taking care not to overcook the salmon. The braised lettuce and peas can be reheated with a little extra stock or water to keep them moist.

How to Serve

Two white plates are placed on a white marbled surface. Each plate has one cooked salmon fillet with a crispy, golden-brown top layer positioned horizontally in the center. Below the salmon, there are two pieces of grilled leafy green lettuce with light brown grill marks. Scattered all over the plate, especially over the salmon and lettuce, are bright green peas. The dish is topped with a light cream sauce and tiny sprigs of fresh dill spread around. A brown cup filled with dill is near the top left, with part of a clear glass visible behind it, and a silver fork is resting on the top plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the salmon without the skin?

Yes, you can cook the salmon without the skin, but cooking with the skin on helps protect the flesh and keeps it moist during frying. If you remove the skin, handle the fillets gently to avoid breaking them.

What can I substitute for Dijon mustard?

If you don’t have Dijon mustard, you can use whole grain mustard or yellow mustard as alternatives. Each will slightly change the sauce’s flavor, but all add a nice tangy element.