Recipes Mains:

Pan-Seared Salmon with Peas, Chanterelles, and Dill-Chive Sauce

Athena Calderone, Cook Beautiful
Pan-Seared Salmon with Peas, Chanterelles, and Dill-Chive Sauce


Serves 4

For the Dill-Chive Sauce

½ cup (25 g) chopped fresh dill

½ cup (25 g) chopped fresh chives

⅓ cup (70 ml) extra-virgin olive oil

1 clove garlic, finely chopped

Generous pinch salt

1 lemon, grated zest and 1 to 2 tablespoons juice


For the Salmon

4 tablespoons (60 ml) extra-virgin olive oil, divided

1 leek, white and pale green parts only, halved lengthwise and sliced crosswise into ¼-inch (6-mm) halfmoons

10 ounces (280 g) chanterelle mushrooms, cleaned and torn, if large

1 cup (145 g) fresh peas, blanched

Salt and freshly cracked pepper

4 (6-ounce/170-g) center-cut, skin-on salmon fillets

1 tablespoon fresh lemon juice

1 handful fresh pea shoots, for garnish


Make the sauce: In the bowl of a food processor, pulse together the dill, chives, oil, garlic, and

salt until finely chopped. (You can also do this by hand.) Transfer the mixture to a bowl and

set aside.


Make the salmon: In a medium skillet, heat 3 tablespoons of the oil over medium heat. Add the

leeks and cook until softened, about 5 minutes, being careful not to brown. Add the chanterelles and cook until tender, about 5 minutes. Add the peas and cook for a few minutes, or just long enough to heat them through. Season with salt and pepper; set aside.


Generously season the salmon fillets on both sides with salt and pepper. In a nonstick skillet,

heat the remaining 1 tablespoon oil over medium-high heat. Add the fillets, skin-side down,

and sear without disturbing until the skin is golden and crispy, 3 to 4 minutes. Flip and cook

until medium-rare, about 3 minutes.


Stir the lemon zest and juice into the sauce, and the tablespoon of lemon juice into the pea

mixture. Place the salmon fillets on a bed of the pea mixture and drizzle with dill sauce.

Garnish with the pea shoots.

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