Pan-fried salmon with herby courgettes
- Published: 30 Jun 09
- Updated: 18 Mar 24
Look out for salmon (or another type of fish, if you fancy) that is Marine Stewardship Council (MSC) approved. This fish dish is great with new potatoes.
Ingredients
- 40g butter
- 2 tbsp olive oil, plus extra for drizzling
- 2 large courgettes, sliced
- Handful fresh flatleaf parsley, chopped
- Squeeze of lemon juice
- 2 tbsp chopped fresh chives
- 4 salmon fillets
- Pinch of cayenne pepper
Method
- Heat the butter and half the olive oil in a frying pan over a medium heat. Add the courgettes and parsley and fry for 5 minutes until tender and just turning golden. Drain, put into a dish and add the lemon juice and chives. Season and keep warm.
- Heat the remaining oil in a pan over a medium-high heat, season the salmon fillets with salt, pepper and the cayenne, then fry for 4-5 minutes each side until just cooked. Drizzle the courgettes with a little more olive oil and serve with the salmon, and some crusty bread or new potatoes.
- Recipe from July 2009 Issue
Nutrition
- Calories
- 437kcals
- Fat
- 33.4g (9.3g saturated)
- Protein
- 32.1g
- Carbohydrates
- 1.9g (1.5g sugar)
- Salt
- 0.3g
delicious. tips
Look out for salmon (or another type of fish, if you fancy) that is Marine Stewardship Council (MSC) approved. This fish dish is great with new potatoes.
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I love this recipe because salmon is my favourite dish to serve and this recipe is simple and utterly delicious.