Pan-Fried Salmon with Dill Crème Fraîche and New Potatoes

Nutrition per serving

Calories534 kcal
Protein46.1 g
Carbs31.4 g
Fats24.9 g
Saturated Fat10.1 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2 g
Sugars2 g
Fiber11.3 g
Sodium408 mg

Ingredients

Fresh Dill Weed
Garlic
Shallots
New Potatoes
Creme Fraiche
Lemon
Salmon Fillets
Baby Spinach
Olive Oil
Butter (unsalted)
Preparations
1. Preheat grill to high.

2. Peel/finely dice onion and shallot.

3. Chop the dill.

4. Zest/juice from a lemon.

Cooking Instructions
1. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender. Drain and set aside. Season with salt (optional) and pepper before serving.

2. To make the dressing, in a small bowl, mix together, 1 ½ tbsp of crème fraiche, with a small pinch of lemon zest and ½ a tsp of lemon juice. Next add the diced shallot (keep ½ a tbsp for the spinach), the chopped dill, and a pinch of salt and pepper. Stir well to combine.

3. Heat a tsp of olive oil in a non-stick pan over high heat. Coat the salmon with olive oil and sprinkle over a pinch of salt (optional) and pepper. Place the salmon skin side down and cook 4 minutes. Turn and cook for 1 minute. Add a tsp of butter to the pan and spoon the melted butter over the fish and squeeze over 1 tsp of lemon juice. Remove to a plate and set aside.

4. In the same pan, on medium heat, add the reserved shallot and garlic and cook for a minute. Add the spinach and stir until just wilted. Remove from heat.

5. Serve the salmon with the potatoes and spinach on the side and the crème fraiche on top of the salmon.