Salmon with Pancetta and Peas

Tana Ramsay serves pan-fried salmon on a bed of vegetables with a lemony vinaigrette
By Tana Ramsay
Salmon with Pancetta and Peas
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 150 g pancetta, cubed
  • 2 shallots, finely chopped
  • 2 salmon, (150g each)
  • 1 small gem lettuce
  • 150 g peas, blanched for 2 minutes

For the vinaigrette

  • 6 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar


1. Heat 1 tablespoon of the olive oil in a small frying pan, over a medium heat. Add the pancetta and shallots, and fry until golden.

2. In another non-stick frying pan, heat the remaining oil over a medium heat and fry the salmon, skin-side down first, for 3 minutes. Turn over and cook for a further 3 minutes.

3. Shred the lettuce and add to the pancetta and shallots along with the peas, stir over a low heat until warmed through.

4. For the vinaigrette: put the olive oil, lemon juice and white wine vinegar into a jam jar, season with salt and pepper and shake well to combine.

5. Divide the pancetta and pea mixture between two plates, top each with a piece of salmon and drizzle over the vinaigrette.

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