Dinner

Lemon Dressed Salmon with Leek and Broad Bean Purée Recipe

ByJake Silas November 6, 2025November 6, 2025

Introduction

This lemon dressed salmon with leek and broad bean purée is a fresh and flavorful dish perfect for a healthy weeknight dinner. It combines tender salmon fillets with a smooth vegetable purée and a zesty lemon-caper dressing for a delightful balance of tastes.

The image shows a white plate placed on a white marbled surface, with a layered dish. The bottom layer is bright green mashed peas with a coarse texture, topped by wilted dark green spinach leaves. Above this sits a thick, cooked salmon fillet with a rich pink-orange color, drizzled with a pale green creamy sauce and scattered with whole capers and broad beans. On the side of the plate, three small yellow boiled potatoes rest neatly. A silver fork lies nearby on the marble surface. The lighting is natural, highlighting the fresh and vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lemon, zested and juiced
1 tbsp drained capers
1 tbsp rapeseed oil, plus 1 tsp
1 large leek (about 275g), sliced
200g frozen baby broad beans
2 skin-on wild salmon fillets
250g bag spinach
12 small basil leaves
170g baby potatoes (halved if larger), boiled

Instructions

Step 1: Mix the lemon zest and juice with the capers and 1 tablespoon of rapeseed oil to make the dressing. Set aside.
Step 2: Boil the sliced leek and frozen broad beans together in salted water for 6-8 minutes until tender. Use a slotted spoon to lift them out and set aside, then add the spinach to the boiling water and wilt it for 1-2 minutes.
Step 3: While the vegetables cook, heat 1 teaspoon of rapeseed oil in a non-stick pan over medium heat. Fry the salmon fillets skin-side down for 4 minutes, then turn and cook the other side for 2-4 minutes until just cooked through.
Step 4: Add a couple of spoonfuls of broad beans to the lemon dressing. Then, using a hand blender, blitz the remaining broad beans and leek into a smooth purée, adding a splash of the cooking water if needed to loosen the texture.
Step 5: Drain the wilted spinach well and divide it between serving plates. Spoon the leek and broad bean purée over the spinach, top with the cooked salmon fillets, and drizzle with the lemon and caper dressing.
Step 6: Scatter the small basil leaves over the dish and serve alongside the boiled baby potatoes.

Tips & Variations

For extra flavor, try adding a pinch of black pepper or a drizzle of good-quality olive oil to the dressing.
Swap the baby potatoes for new potatoes or sweet potatoes for a different taste and texture.
If broad beans are not available, frozen peas make a great alternative in the purée.
To ensure the salmon skin is crispy, make sure the pan is hot before adding the fish and avoid moving it too much while cooking.

Storage

Store any leftover salmon and purée in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking the fish. It’s best to store the dressing separately and add fresh basil leaves just before serving.

How to Serve

A white plate on a white marbled surface holds a dish with four layers. The bottom layer is dark green cooked greens spread flat as a base. Above it is a thick, mashed green layer with a creamy texture. On top of the mash sits a pink cooked salmon fillet with a slightly crisp edge. The salmon is topped with small green beans and a drizzle of light yellow sauce, which also surrounds the layers slightly on the plate. On the right side of the plate, there are three whole yellow potatoes. Some fresh green leaves and small capers are scattered over the dish. A metal fork rests near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish instead of salmon?

Yes, firm white fish like cod or sea bass can be used, but cooking times may vary slightly. Adjust to ensure the fish is cooked through but still moist.

Is it possible to make this recipe ahead of time?

You can prepare the purée, spinach, and dressing in advance and store them separately. Cook the salmon fresh just before serving for the best texture and flavor.