topBanner
Pan-Fried Crispy Salmon

Pan-Fried Crispy Salmon

with Dill Sauce and Arugula Potato Salad

Read more

We want to make dinner as uncomplicated as possible. This crispy salmon recipe is as easy and delicious as it comes, so put your feet up tonight – you totally deserve it !

Tags:Eat First
Allergens:Seafood/Fruit de MerFish/PoissonMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

340 g

Yukon Potato

113 g

Baby Arugula

14 g

Capers

10 g

Dill

1 unit

Lemon

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2188 kJ
Calories523 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate36 g
Sugar3 g
Dietary Fiber5 g
Protein36 g
Cholesterol103 mg
Sodium432 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Zester
Non-Stick Pan
Bowl
Whisk
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Boil the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. In a medium pot, combine the potatoes with enough salted water to cover. Bring to a boil over high heat, until fork tender, 12-15 min.

2

Prep: Roughly chop 1 tbsp dill (double for 4 people). Zest, then juice the lemon.

3

Cook the fish: Pat the fish dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the fish, skin-side down. Cook until the skin is crispy, 6-7 min. (TIP: Try to avoid lifting the fish off the pan until the bottom is crisp! It will slide right off the pan.) Flip the fish over and cook until the fish is cooked through, 2-3 min. Transfer the fish to a plate, skin-side up.

4

Make the dill sauce: Add the butter to the same pan. Cook until the butter becomes foamy, smells nutty and turns golden-brown, 2-4 min. (TIP: Watch it closely so it doesn't burn!) Add 1 tbsp lemon juice (double for 4 people), dill and capers. Cook until fragrant, 1-2 min. Set aside.

5

Make the salad: In medium bowl, whisk together remaining lemon juice, lemon zest and a drizzle of oil. Season with salt and pepper. Toss in the arugula.

6

Finish and serve: Drain the potatoes. Divide the arugula between plates. Top with potatoes and salmon. Drizzle over the dill sauce and enjoy!

BBQ TIP: Instead of pan-frying, grill salmon, skin-side down, over medium heat until cooked to desired doneness, 15-17 min.