By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
996 cal · 35 min
Salmon with Greens & Crème Fraîche
Recipe GLPRb54a19da94aa9c
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Average rating: 4.0 (1)
A elegant Nordic-inspired one-pan dish featuring tender salmon fillets poached in a creamy leek and stock sauce, finished with sweet peas, broad beans, and fresh chives. Serve with mashed potatoes for a complete meal.
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Ingredients
1 tbsp olive oil
1 medium leek, thinly sliced
250 ml chicken or fish stock
100 g crème fraîche
140 g frozen peas
140 g frozen broad beans
4 fillets skinless salmon fillets
2 tbsp fresh chives, snipped
salt and white pepper to taste
Directions
Heat the olive oil in a large, deep frying pan with a lid over medium heat. Add the sliced leek and cook gently for 5–10 minutes, stirring occasionally, until softened but not browned.
Pour in the stock, raise the heat slightly, and simmer for 2–3 minutes until the liquid reduces a little. Stir in the crème fraîche, season with salt and white pepper, and cook for 1 minute more until smooth and heated through.
Add the frozen peas and broad beans to the pan, stirring to distribute evenly. Place the salmon fillets on top, nestling them gently into the sauce without overlapping.
Reduce heat to low, cover the pan with a lid, and gently simmer for 12–15 minutes until the salmon is opaque and flakes easily when tested with a fork, reaching an internal temperature of 165°F.
Remove from heat, sprinkle the snipped chives over the top, and serve directly from the pan with mashed potatoes alongside, if desired.
Comments
Salmon, peas, and leeks are all readily available at Charlotte chains, but crème fraîche—a specialty dairy product stocked inconsistently—may require a stop at Harris Teeter or Kroger and adds $4–5 to the bill, pushing cost per serving to around $6–7. The stated 35 minutes is honest for a weeknight, though the recipe demands careful timing so the salmon doesn't overcook while you finish the vegetables. This is a same-night dish that doesn't reheat well and suits a family dinner when you're not watching every dollar, especially in spring when local broad beans briefly appear at farmers' markets.
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