Scrumptious salmon with buttered new potatoes and broad beans

Scrumptious salmon with buttered new potatoes and broad beans


  1. First make the herb butter. Place the Kerrygold butter in the bowl of a food processor
  2. Place the herbs into a bowl with the Kerrygold butter and beat the herbs into the softened butter
  3. Scrape the Kerrygold butter onto a sheet of silver foil, pat intoa sausage shape, roll up and chill in the fridge until needed
  4. For the salmon, add the olive oil to a non-stick frying pan and carefully wipe up any excess oil with kitchen paper - you don't want a lot of oil in the pan
  5. When the pan's hot, add the salmon, skin-side down first, and cook for 2-3 minutes, depending on the thickness of your salmon without moving it around at all. This will ensure the skin doesn't stick to the pan
  6. While the salmon is cooking, remove the Kerrygold butter from the fridge and slice off eight discs with a hot knife (using a hot knife creates a clean cut)
  7. Season with salt and freshly ground black pepper, then turn the fish over and cook for a further 1-2 minutes or so, until the salmon is cooked but still has a line of translucent, darker pink flesh in its centre.This slight 'undercooking' keeps the salmon moist and tender.
  8. To serve, lay the salmon on warm serving plates and top with a slice or two of green butter. Add a lemon wedge on the side and serve with buttered new potatoes and broad beans

Recipe from

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Herb butters can be frozen for up to a month, ideal to make and keep stored for when you need them


For the green butter:
225g/7oz Kerrygold unsalted butter, softened
Small handful fresh parsley - chopped
Small handful fresh chives - chopped
Large handful fresh basil roughly chopped
Rind of 1 lemon
For the salmon:
A drizzle of olive oil
4 portions salmon fillet, skin-on, about 170g/6oz each
Salt and freshly ground black pepper
To serve:
A few sprigs of parsley and lengths of chives
Kerrygold buttered new potatoes and broad beans
Lemon wedges


Time: 10 mins
Serves: 4
Nutrition: n/a