HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Fried Chive Butter Salmon
Pan-fried Chive Butter Salmon

Pan-fried Chive Butter Salmon

with roast potatoes and broccoli

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Rich and creamy chive butter sauce in this recipe is the perfect complement to soft and flaky fried salmon. The roasted potatoes and veg on the side make for a well rounded and delicious dish.

Tags:Under 650 caloriesEat Me First
Total Time40 minutes
Cooking Time45 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

200 g



400 g


1 piece


125 g

Cherry Tomatoes

5 g


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1814 kJ
Energy (kcal)434 kcal
Fat16.09 g
of which saturates2.8 g
Carbohydrate41.56 g
of which sugars5.62 g
Dietary Fiber0 g
Protein30.01 g
Cholesterol0 mg
Salt0 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (no need to peel) and pop on a large (lined) baking tray.
  • Drizzle with oil and season with salt and pepper.
  • Toss to coat then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.

  • Meanwhile, chop the cherry tomatoes in half.
  • Finely chop half the chives (double for 4p).
  • Chop the broccoli into florets (like small trees). Halve any larger florets.

  • Pop the broccoli and tomatoes on another lined baking tray and drizzle with oil.
  • Season with salt and pepper, toss to coat and spread out.
  • When the potatoes have 10 mins left, put the veg in the oven to roast until the broccoli is tender and the tomatoes soft and sticky, 10-12 mins.
  • Meanwhile, put 2 tbsp butter (double for 4p) in a small bowl and mash with a fork until soft.
  • Stir in the chopped chives and season with a pinch of salt and pepper.
  • Set aside, making sure to keep at room temperature.
  • Heat a drizzle of oil in a pan on high heat.
  • Pat the salmon dry with kitchen paper. Season with salt and pepper.
  • Once hot, fry the salmon, skin-side down. Cook for 4-5 mins, turn over and cook for 3-4 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle. 

TIP: To get crispy skin on the fish, don't move it when it's cooking skin-side down.

  • When the salmon is cooked, remove the pan from the heat and turn the fillets so they're skin-side down.
  • Divide the chive butter between the top of each fillet—it will melt from the heat of the fish.
  • Divide the roasted potatoes and veg between your plates and finish with the pan-fried salmon.
  • Drizzle over the buttery juices from the pan.