Written for one request, published for everyone
Pan-Seared Salmon with Crushed Potatoes and Green Beans
Crisp-skinned salmon fillets served on lemony crushed new potatoes with buttered green beans.
- Total
- 28 min
- Hands on
- 22 min
- Serves
- 2
- Method
- hob
- Cuisine
- European
Per serving · estimated
- Energy
- 610 kcal
- Protein
- 36 g
- Fat
- 33 g
- Carbs
- 40 g
Method
Step 1 of 10
Halve any larger new potatoes and put them in a pan of salted cold water.
new potatoes
salt
Step 2 of 10
Bring to the boil and simmer for 15 minutes until a fork slides in easily.
- new potatoes
What ‘ready’ looks like Step 3 of 10
Meanwhile trim the green beans and mince the garlic.
green beans
garlic
Step 4 of 10
Add the beans to the potato pan for the last 4 minutes, then drain everything.
- green beans
What ‘ready’ looks like Step 5 of 10
Pat the salmon dry and season the skin well with salt and pepper.
salmon fillets, skin on- salt
black pepper
Step 6 of 10
Heat the olive oil in a frying pan over medium-high heat until it shimmers.
olive oil
Step 7 of 10
Lay the fillets skin side down and press flat; fry 5 minutes until the skin is crisp.
- salmon fillets, skin on
What ‘ready’ looks like Step 8 of 10
Turn the fillets, add half the butter and the garlic, and spoon the foaming butter over for 2-3 minutes until the salmon reaches 63 °C and flakes.
- salmon fillets, skin on
butter- garlic
Step 9 of 10
Crush the drained potatoes roughly with the remaining butter, a squeeze of lemon and the chopped dill.
- new potatoes
- butter
lemon
fresh dill
Step 10 of 10
Plate the potatoes and beans, sit the salmon on top and add a lemon wedge.
- new potatoes
- green beans
- salmon fillets, skin on
- lemon
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.