Salmon with greens & crème fraîche

Salmon with greens & crème fraîche

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(65 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
Simple and super quick, this lovely salmon dish tastes as good as it looks

Nutrition and extra info

Nutrition: per serving

  • kcal436
  • fat29g
  • saturates10g
  • carbs9g
  • sugars3g
  • fibre5g
  • protein36g
  • salt0.34g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 leek, thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 250ml chicken or fish stock
  • 100g crème fraîche
  • 140g frozen peas
  • 140g frozen broad beans
  • 4 skinless salmon fillets
  • small bunch chives, snipped
  • mash, to serve


  1. Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.

  2. Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

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Comments, questions and tips

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12th Feb, 2018
Lovely meal, easy to make, I will make it again.
17th Sep, 2017
I had to improvise cooking times as I used frozen salmon and swapped leek for a bunch of spring onions because I didn't have leek. Added the juice of half a lemon towards the end and also some spinach. It was really tasty and a good way to use up leftover creme fraiche. Will happily make again.
30th Jul, 2017
Super quick and easy! Made this for a quick Sunday dinner. Only a couple of changes based on what we had in, used veg stock and didn't have broad beans but added a good amount of fresh spinach towards the end. Also had more parsley than chives so added a decent handful of both chopped at the end plus a squeeze of lemon. Served with some broccoli and mash with lots of butter and herbs. Went down a treat (I'm veggie so didn't get to try but husband reviewed highly) - will be making again with whatever greens and fish we have in.
6th Jun, 2017
I followed the recipe exactly but something went wrong when adding the Creme fraiche- it all seperated and got clumpy. It's definitely a fresh pot of CF so not sure what happened there . Probably the heat of the stock when I added it caused it to separate? Either way the recipe didn't work for me and the sauce was very watery- basically just tasted like we were eating fish stock!
5th Feb, 2017
Very easy, quick and most importantly tasty. Easy to adapt in terms of what veg to add. As per an earlier comment, I doubled the quantity of veg. Will definitely try with chicken and tarragon very soon.
18th Jul, 2016
This was just OK....a bit boring actually. I followed the recipe exactly and even with the chives, I found the sauce pretty boring and lacking flavour. The tip to use chicken and tarragon looks good - maybe I'll try that sometime. The main recipe is just a plain white sauce and nothing special. :(
13th Jul, 2016
Love this recipe! Super healthy and versatile. Made this a couple of times, but used different fishes (Cod, Haddock) and veg (spinach added right at the end, or asparagus) Also tried adding dill instead of chives at the end and it is delish!
11th May, 2016
Delicious and so so easy. I'm not a huge fan of fish but this was really tastey.
4th May, 2016
Love this recipe, it's a staple for us. I don't add the peas and broad beans until much closer to the end, because 12-15 mins is too long in my view and they lose their vibrant green colour. I also like adding a bit of lemon zest and a squeeze of lemon juice too. I sometimes make it with lightly smoked salmon which is also delicious. I've served it with mashed potato and with pasta, and I like both. Yum!
4th May, 2016
Made this almost exactly as per the recipe (with fish stock from a cube). Very very tasty, and so simple to make. The only minor changes I made were doubling the olive oil to 2 tablespoons and replacing the broad beans with edamame beans, just because I had some in the freezer. Served with creamy mashed potato.


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