Save to your scrapbook

    Pan-fried Salmon with Peas, Lettuce and Bacon

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Pan-fried Salmon with Peas, Lettuce and Bacon

    Recipe adapted from 'Nick Nairn's Top 100 Salmon Recipes' (BBC Worldwide; £9.99).

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 2 tbsp olive oil
    • 2 salmon fillets (about 180g each)
    • Salt
    • Freshly ground black pepper
    • Lemon juice
    • 140g pack cubetti di pancetta
    • 1 little gem lettuce, finely shredded
    • 100ml vegetable, fish or chicken stock
    • 125g fresh or frozen peas
    • 1 tbsp double cream (optional)
    • 2 tbsp chopped fresh parsley
    • 40g butter


    1. Put a non-stick pan over a medium heat and get it hot. You should be able to hold your hand just above the bottom and feel a distinct heat, without having to take your hand straight away again. Add the olive oil (a light, blended kind; there's no point in using the good stuff).
    2. Season the fillets with a little crushed salt, then put them skin-side up into the hot pan and cook for 3-4 minutes, depending on their thickness. Don't move them in the pan; instead, look at the sides as they start to go opaque. You will see a brown line forming where they meet the pan.
    3. Turn the fillets skin-side down and cook for a further 4 or 5 minutes - you want the skin to go crispy like crackling. As soon as they're finished, remove to a plate using a flexible spatula. Squeeze over a little lemon juice and a turn of freshly ground black pepper. Allow to rest for 2-3 minutes.
    4. While the salmon is cooking, heat another frying pan until quite hot and add the pancetta cubes. Turn down the heat and cook for 2-3 minutes, stirring, until the fat starts to run and they begin to take on a bit of colour. Add the shredded lettuce and stir for a minute to coat with the fat. Pour in the stock, season, and bring to the boil, then turn down the heat and simmer, uncovered, for 3 minutes. Next, add the peas, cream (if using) and parsley, give the pan a good shake while it comes to the boil, and add the butter. Let this melt into the mixture, simmer for 2 minutes, then taste and add a squeeze or two of lemon juice. Serve in a shallow bowl, topped with the pan-fried salmon.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars