Pan-fried Chive Butter Salmon
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Pan-fried Chive Butter Salmon

Pan-fried Chive Butter Salmon

with roast potatoes and broccoli

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.

Calorie Smart
Total Time40 minutes
Cooking Time45 minutes


Serving amount

200 grams


(Contains Fish)

3 unit(s)


1 unit(s)


125 grams

Cherry Tomatoes

5 grams


Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2441 kJ
Energy (kcal)584 kcal
Fat23.1 g
of which saturates4.1 g
Carbohydrate68.9 g
of which sugars6.7 g
Dietary Fiber0 g
Protein31.8 g
Cholesterol0 mg
Salt1.97 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Roast the Potatoes
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (no need to peel) and pop onto 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.
Get Prepped

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

Roast Your Veg
  • 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 are soft and sticky, 10-12 mins.
Make the Butter
  • 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.
Cook the Salmon
  • Heat a drizzle of oil in a pan on high heat.
  • Pat the salmon dry with kitchen paper. Season with salt and pepper.
  • Once pan is hot, add 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.

Dish Up
  • When the salmon is cooked, remove the pan from the heat and turn the fillets so they're skin-side down.
  • Spoon chive butter over 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.
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