Dinner

Lemon Dressed Salmon with Leek & Broad Bean Purée Recipe

ByJack Voss November 6, 2025November 6, 2025

Introduction

This lemon-dressed salmon with leek and broad bean purée is a fresh and vibrant dish perfect for a light yet satisfying meal. The delicate flavors of wild salmon are complemented by a bright lemon and caper dressing, served alongside a creamy vegetable purée and tender spinach.

A white plate holds a meal with three main layers: at the bottom is a bright green, chunky mash in the center, topped with wilted dark green leafy vegetables. On top of this is a pinkish-orange cooked salmon fillet with a slightly crispy surface. The salmon is garnished with light green broad beans and small green capers scattered over it. To the side of the plate are three pale yellow boiled potatoes. The dish is drizzled with a light yellow sauce around it, and a few fresh green leaves are placed for decoration. The plate sits on a white marbled surface, and a silver fork rests nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lemon, zested and juiced
1 tbsp drained capers
1 tbsp rapeseed oil, plus 1 tsp
1 large leek (about 275g), sliced
200g frozen baby broad beans
2 skin-on wild salmon fillets
250g bag spinach
12 small basil leaves
170g baby potatoes (halved if larger), boiled

Instructions

Step 1: Combine the lemon zest and juice with the capers and 1 tablespoon of rapeseed oil to create the dressing. Set aside.
Step 2: Bring a pan of salted water to a boil. Add the sliced leek and frozen broad beans and cook for 6-8 minutes until tender. Use a slotted spoon to remove them from the water and set aside.
Step 3: Add the spinach to the same pan and cook for 1-2 minutes until wilted, then drain thoroughly.
Step 4: While the vegetables cook, heat 1 teaspoon of rapeseed oil in a non-stick pan over medium heat. Fry the salmon fillets skin-side down for 4 minutes, then turn and cook the other side for 2-4 minutes until just cooked through.
Step 5: Add a couple of spoonfuls of the cooked broad beans to the lemon and caper dressing.
Step 6: Using a hand blender, blitz the remaining broad beans and leek to a smooth purée. Add a splash of the reserved cooking water if the purée is too thick.
Step 7: Arrange the wilted spinach on serving plates. Spoon the leek and broad bean purée over the spinach, then place the cooked salmon fillets on top.
Step 8: Drizzle the lemon dressing over the salmon, scatter with basil leaves, and serve alongside boiled baby potatoes.

Tips & Variations

Use fresh broad beans when in season for an even brighter flavor. Simply blanch and peel before cooking.
Swap rapeseed oil for olive oil if you prefer a more robust taste in the dressing.
Adding a touch of garlic to the purée before blending can add depth to the flavor.
If wild salmon is unavailable, use fresh farmed salmon fillets instead for a gentle substitute.

Storage

Store any leftovers separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven to avoid drying out, and warm the purée and spinach on the stovetop or in the microwave. The potatoes can also be reheated or enjoyed cold in a salad.