Pan fried salmon with sauce vierge

Pan fried slices of salmon, smothered in herbs makes for a super quick and easy dinner.


  • 25g/1oz butter
  • 8 thin slices salmon, about 1cm/½in thick
  • 120ml/4fl oz extra virgin olive oil
  • 1 lemon, juice only
  • 2 tomatoes, skins and seeds removed, flesh diced
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 2 courgettes, diced
  • 2 tbsp chopped fresh tarragon
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh chives
  • salt and freshly ground black pepper

Preparation method

  1. Heat a frying pan until hot, add the butter then add the salmon and fry on each side for two minutes.

  2. Pour the olive oil into a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes, shallot, garlic and courgette.

  3. Heat the pan over a medium heat until the mixture is just warmed through.

  4. Add the tarragon, dill, parsley and chives and season, to taste, with salt and freshly ground black pepper.

  5. To serve, divide the salmon between four plates then spoon the sauce vierge over the top.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

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