Description
A vibrant and healthy Lemon Dressed Salmon served with a creamy leek and broad bean purée, accompanied by wilted spinach and baby potatoes. This quick and nutritious dish combines fresh lemon and caper dressing with tender salmon fillets, perfect for a wholesome weeknight meal.
Ingredients
Scale
Dressing
- ½ lemon, zested and juiced
- 1 tbsp drained capers
- 1 tbsp rapeseed oil
Vegetables & Purée
- 1 large leek (about 275g), sliced
- 200g frozen baby broad beans
- 250g bag spinach
- 12 small basil leaves
Protein & Starch
- 2 skin-on wild salmon fillets
- 170g baby potatoes (halved if larger), boiled
- 1 tsp rapeseed oil (for frying)
Instructions
- Prepare the dressing: Mix the lemon zest and juice with the drained capers and 1 tablespoon of rapeseed oil to create a fresh and tangy dressing.
- Cook the leek and broad beans: Bring a pot of salted water to a boil. Add the sliced leek and frozen broad beans, boiling them together for 6-8 minutes until tender. Use a slotted spoon to lift them out and set aside.
- Wilt the spinach: Add the fresh spinach to the same boiling water and cook for 1-2 minutes until wilted. Drain thoroughly and set aside.
- Cook the salmon: Heat 1 teaspoon of rapeseed oil in a non-stick pan over medium heat. Place the salmon fillets skin-side down and fry for 4 minutes. Turn and cook the other side for 2-4 minutes until the salmon is just cooked through.
- Make the broad bean and leek purée: Add a few spoonfuls of the cooked broad beans into the lemon and caper dressing. Using a hand blender, blend the remaining broad beans and leek into a smooth purée, adding a splash of the cooking water if the mixture is too thick.
- Assemble the dish: On each plate, divide the wilted spinach, then spoon over the broad bean and leek purée. Place the cooked salmon fillet on top, drizzle with the lemon dressing, and scatter fresh basil leaves over the dish.
- Serve with potatoes: Serve the dish alongside the boiled baby potatoes, either warm or at room temperature.
Notes
- Ensure the salmon is cooked just through to maintain its moist texture.
- You can substitute broad beans with fresh or frozen peas if broad beans are unavailable.
- For extra flavor, gently toast the basil leaves before adding them as a garnish.
- The dish can be served with additional lemon wedges for more tanginess.
- Boiled potatoes can be replaced with roasted new potatoes for a different texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: salmon, lemon dressing, broad bean purée, leek, spinach, healthy dinner, pan-fried salmon, quick recipe
