Pan-Fried Scottish Salmon with Dill and New Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh Scottish salmon fillets pan-fried to golden perfection, served with tender new potatoes tossed in butter and fresh dill. This British-inspired seafood recipe, ready in about 35 minutes, pairs Scottish salmon fillets, new potatoes, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 British cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 lb halved new potatoes in a pot of salted water, bring to a boil, and simmer for 15 minutes until tender; drain and set aside.
  2. Step 2: Pat dry 4 Scottish salmon fillets with skin on, season both sides with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat; add salmon fillets skin-side down and cook for 5 minutes until skin is crisp and golden.
  4. Step 4: Flip the salmon carefully and cook the other side for 3 minutes until just cooked through; remove from skillet and keep warm.
  5. Step 5: Add 3 tbsp unsalted butter to the same skillet over medium heat; once melted, toss in the cooked new potatoes and 2 tbsp chopped fresh dill, stirring gently to coat and heat through for 2 minutes.
  6. Step 6: Plate the salmon fillets with the dill buttered potatoes, drizzle 1 tbsp freshly squeezed lemon juice over the salmon before serving.

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