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

Introduction

This pan-fried salmon with braised Little Gem lettuce is a delightful, light dish perfect for a quick yet impressive meal. The tender salmon pairs wonderfully with the fresh peas and creamy mustard sauce, making it both flavorful and satisfying.

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 Little Gem lettuce halves cut-side down in the pan and fry for 2 minutes until they start to brown.
2. Step 2: Pour in the vegetable stock, cover the pan with a lid, and cook for 6 minutes to braise the lettuce.
3. Step 3: While the lettuce cooks, season the salmon fillets on both sides with salt and pepper. Heat the remaining 1 tsp olive oil in a second frying 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 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 lettuce pan. Warm the sauce gently over low heat, then pour it along with the peas over the salmon and lettuce.

Tips & Variations

• Use fresh peas when in season for a sweeter taste, or replace with frozen peas for convenience.
• Swap dill for fresh tarragon or parsley to change the herb flavor.
• For a richer sauce, use full-fat crème fraîche instead of half-fat.
• If you prefer, grill the salmon instead of pan-frying for a smoky flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent drying out the salmon. The lettuce is best eaten fresh, but can be warmed carefully with the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce for this recipe?

Little Gem is ideal because it holds its shape when braised, but you can substitute with baby gem or butter lettuce. Avoid lettuces that wilt easily, as they may become too soft.

How do I know when the salmon is cooked properly?

The salmon is cooked when it flakes easily with a fork and is opaque throughout. Cooking time may vary slightly based on thickness, so keep an eye on the texture when flipping and cooking the second side.

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

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★★★★★

4.9 from 92 reviews

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

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Description

This pan-fried salmon with braised Little Gem is a simple yet elegant dish combining perfectly cooked salmon fillets with tender, braised Little Gem lettuce and a creamy dill pea sauce. It’s a light, flavorful meal ideal for a healthy dinner that feels both comforting and fresh.

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Ingredients

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Main 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
• Salt and pepper, to taste

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Instructions

1. Braise the Little Gem Lettuce: Heat 1 tsp of olive oil in a large lidded frying pan over medium heat. Place the lettuce halves cut-side down and fry for 2 minutes until they start to brown. Pour in the vegetable stock, cover with the lid, and cook for 6 minutes to braise the lettuce until tender but still holding shape.
2. Pan-Fry the Salmon: 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 frying pan over medium heat. Place the salmon skin-side down and fry for 3 minutes. Carefully flip and cook for an additional 3 minutes until the salmon is cooked through and flakes easily.
3. Add Peas and Dill: Add the peas and chopped dill to the pan with the braised lettuce. Cover and cook for another 2 minutes until the peas are warmed through and the lettuce is tender yet structured.
4. Prepare the Sauce: Stir the half-fat crème fraîche and Dijon mustard into the lettuce and pea mixture in the pan. Warm the sauce gently over low heat to combine the flavors.
5. Serve: Plate the salmon fillets alongside the braised Little Gem lettuce. Spoon the creamy pea and dill sauce over the lettuce and salmon to finish.

Notes

• You can use fresh or frozen peas; just ensure frozen peas are fully defrosted before adding.
• Be careful when flipping the salmon to avoid breaking the fillets; a fish slice or spatula works best.
• Half-fat crème fraîche keeps the sauce creamy but lighter than full-fat versions.
• Keep an eye on the lettuce to avoid overcooking; it should be tender but still have some texture.

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

Keywords: pan fried salmon, braised Little Gem lettuce, dill pea sauce, healthy salmon recipe, quick salmon dinner, light dinner ideas