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Pan Seared Salmon with Creamy Peas
Course
Dinner
Cuisine
American
Keyword
Creamy peas, pan seared salmon, pan seared salmon recipe
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
532
kcal
Author
Alida Ryder
Ingredients
750
g (1½lb)
Salmon fillets
1
tsp
Salt
2
tsp
olive oil
1
Shallot
finely chopped
3
Garlic cloves
crushed
750
g (1½lb)
baby peas
2
tsp
fresh dill
finely chopped (or 1 tsp dried dill)
1
cup
Cream
2
tbsp
Sour cream
2
tsp
Lemon juice
salt and pepper
to taste
Instructions
Pat salmon fillets dry with paper towels. If you're using frozen salmon, allow to thaw in the fridge overnight.
Drizzle with a few teaspoons of olive oil and season with salt.
Place a large skillet or frying pan over medium-high heat and allow to preheat for a minute or two.
Place the salmon into the pan, skin-side down, and allow to sear for 2-3 minutes until the skin is crisp and golden.
Carefully flip over and allow to sear for another 2-3 minutes or until cooked to your preference.
The salmon is cooked when the flesh easily flakes apart. Remove the salmon from the pan and set aside.
In the same pan, add another tablespoon of oil then add the finely chopped shallot and garlic.
Sauté for a minute or two then add the peas and dill. Pour in the cream and add the sour cream.
Season with salt and pepper then bring to a simmer.
Cook for 5 minutes or until the peas are cooked. Add a squeeze of lemon juice and stir into the sauce.
Place the salmon back into the pan and allow to reheat.
Serve the salmon and peas with lemon wedges.
Nutrition
Calories:
532
kcal
|
Carbohydrates:
32
g
|
Protein:
50
g
|
Fat:
22
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
126
mg
|
Sodium:
716
mg
|
Potassium:
1502
mg
|
Fiber:
11
g
|
Sugar:
14
g
|
Vitamin A:
1748
IU
|
Vitamin C:
78
mg
|
Calcium:
150
mg
|
Iron:
4
mg