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–+ servings

Salmon fillet with spring herb sauce & mashed potatoes

Juicy salmon fillet with a fresh spring herb sauce made from dill, tarragon and parsley, served with creamy mashed potatoes. A perfect dish for spring - especially harmonious with a Chardonnay or Pinot Blanc.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main course
Cuisine European cuisine, Mediterranean
Servings 2 People
Calories 550 kcal

Cooking utensils

  • 1 Cutting board & knife
  • 1 Pan for the salmon
  • 1 Small saucepan for the sauce
  • 1 Large pot for the potatoes
  • 1 Potato masher

Ingredients
  

For the salmon:

  • 2 Salmon fillets approx. 150 g each, fresh or defrosted
  • 1 Tbsp olive oil
  • ½ teaspoon sea salt & pepper to taste
  • 1 teaspoon lemon juice

For the spring herb sauce:

  • 150 ml Cream or crème fraîche
  • 1 tsp mustard mild or Dijon
  • 1 tablespoon lemon juice
  • ½ tsp honey Optional for a subtle sweetness
  • 1 Handful of fresh herbs Dill, tarragon, parsley, finely chopped
  • 1 teaspoon butter
  • Salt & pepper to taste

For the mashed potatoes:

  • 400 g Potatoes floury, peeled and diced
  • 50 ml Milk or cream
  • 1 teaspoon butter
  • Nutmeg Salt & pepper to taste

Preparation
 

Prepare the mashed potatoes:

  • Boil the potatoes in a pan of salted water for about 15 minutes until they are soft.
  • Drain and mash with milk, butter and nutmeg until a creamy consistency is achieved.
  • Season to taste with salt and pepper and keep warm.

Cook the spring herb sauce:

  • Melt the butter in a small pan.
  • Stir in the cream, mustard, lemon juice and honey.
  • Simmer over a low heat for 5 minutes.
  • Stir in the finely chopped herbs and season with salt and pepper to taste.

Fry the salmon fillet:

  • Heat a pan with olive oil and place the salmon skin side down.
  • Fry for 3-4 minutes, then carefully turn and cook for a further 2-3 minutes.
  • Drizzle with lemon juice and season with salt and pepper.

Serve:

  • Divide the mashed potatoes between plates.
  • Place the salmon on top and drizzle generously with the herb sauce.
  • Decorate with fresh herbs as desired.

Recommended side dishes

  • Roasted green asparagus with lemon zest
  • A crunchy spring salad with radishes & mustard dressing
  • Crispy baguette to soak up the sauce

Nutritional values per portion

Calories: 550kcalCarbohydrates: 35gProtein: 42gFat: 32g
Keyword Chardonnay, Dill, Fish dish, Herb sauce, Mashed potatoes, Parsley, Pinot Blanc, Salmon, Spring, Tarragon, Wine & Food Pairing
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