Lemon Salmon with Leek and Broad Bean Purée
Pan-seared wild salmon with crispy skin served over creamy leek and broad bean purée, wilted spinach, and boiled potatoes. Finished with bright lemon-caper dressing and fresh basil. A light, elegant dish ready in under 30 minutes.
Ingredients
- ½ lemon, zested and juiced
- 1 tbsp capers, drainedchopped dill pickles0.75:1brined alternativeFull guide →
- 1 tbsp canola oilolive oil1:1neutralFull guide →
- 1 tsp canola oilolive oil1:1neutralFull guide →
- 1 large leek, sliced, about 275g
- 7 oz frozen baby broad beansfresh baby broad beans1:1fresh vs frozen
- 2 wild salmon fillets, skin-onfarmed salmon fillets1:1farmed vs wild
- 9 oz spinachchard1:1similar cookingFull guide →
- 12 basil leaves, smallparsley1:1fresh herbFull guide →
- 6 oz baby potatoes, halved if larger, boiled
Instructions
- 1
Mix lemon zest and juice with drained capers and canola oil to make dressing.
- 2
Boil leek and frozen broad beans together with salt until tender.
- 3
Remove leek and beans with slotted spoon and set aside.
- 4
Add spinach to same pan and wilt.
- 5
Heat canola oil in non-stick pan over medium heat.
- 6
Fry salmon skin-side down, then turn and cook until just cooked through.
- 7
Add couple spoonfuls broad beans to dressing.
- 8
Blend remaining beans with leek using hand blender, food processor, or fork to purée, adding splash of cooking water if needed.
- 9
Drain spinach well.
- 10
Divide spinach between plates, spoon purée on top, then top with salmon.
- 11
Spoon dressing over salmon, scatter basil, and serve with potatoes.
Tips
Save the spinach cooking liquid to adjust purée consistency instead of just water.
Ensure salmon skin is dry before frying for maximum crispness.
Do not over-blend the bean and leek purée if you prefer some texture.
Good to Know
Salmon best served immediately. Leftover purée stores 2 days refrigerated; reheat gently with water to restore consistency.
Boil potatoes and prepare dressing up to 4 hours ahead. Cook salmon and vegetables just before serving for best texture.
Plate while warm. Serve with crusty bread to soak dressing if desired.
Common Mistakes
Do not skip draining spinach to avoid waterlogged purée.
Do not over-cook salmon to keep flesh moist and tender.
Do not blend purée until completely smooth if you prefer body and texture.