Pan-seared salmon with herby cream sauce

In this simple but delicious dish, the fish is poached in its sauce for melt-in-the-mouth results. To add more veg try throwing a handful of cooked green beans into the pan for the last few mins of cooking.

Ingredients

Serves: 2

Ready in: 30 mins

• 1 tbsp olive oil
• 2 x salmon fillets
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 300ml fish or chicken stock
• 3 tbsp crème fraîche
• Large handful parsley, dill or chives, finely chopped
• Squeeze of lemon juice
• Mashed potato, to serve

For the crushed peas

• 1 tsp olive oil
• 2 spring onions, sliced
• 150g frozen peas
• 50ml veg stock or water
• ½ tsp sugar
• Small handful fresh mint or parsley, finely chopped

Method

1. Heat the olive oil in a frying pan. Add the salmon fillets, flesh side down, and cook over a medium heat for 2 mins until golden on one side. Remove from the pan and set aside.
2. Add the onion to the pan and cook for 3-4 mins until softened. Add the garlic and cook for 1 min more. Pour in the stock and bubble for 2 mins until slightly reduced. Turn down the heat, then stir in the crème fraîche.
3.  Return the salmon fillets to the pan, skin side down. Cover and simmer for 10-12 mins or until the salmon is cooked through.
4. Meanwhile, make the crushed peas. Heat the oil in a saucepan, then add the spring onion and cook for 1-2 mins. Add the peas, stock and sugar, and bubble for 5 mins. Stir in the mint or parsley, then mash the peas or blitz with a hand blender until you have a chunky paste. Season to taste.
5. Stir the herbs into the cream sauce along with a squeeze of lemon juice. Season to taste. Serve the salmon fillets with the sauce and the peas on the side, and some mashed potato, if you like.