Pan Fried Salmon with Gnocchi

Southern California garden center featuring plant nursery near me with pan fried salmon and gnocchi.


  • 2-12oz salmon filets, cut into large pieces
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 2 tsp olive oil
  • 1/3 cup (3oz, 90ml) chicken stock
  • 1/3 cup (3oz, 90gr) Greek or plain yogurt
  • 3 tbs sherry
  • 2 tsp Dijon-style mustard
  • 1 tsp dried dill weed
  • 3 tbs freshly grated Parmesan
  • 10oz (300gr) fresh gnocchi
  • 2 tsp olive oil


  1. Boil gnocchi in rapidly boiling, salted water just until it floats. Drain.
  2. Heat 2 tsp oil in a medium skillet, large enough to hold the gnocchi in a single layer. Add gnocchi and brown lightly on both sides, about 10 minutes.
  3. Heat 2 tsp oil in a large skillet over medium heat. Add cumin, paprika and sauté 30 seconds.
  4. Add salmon pieces and brown lightly on both sides, about 5 minutes.
  5. Reduce heat, cover and cook until salmon is done, about 10 minutes longer. It will be opaque and flake easily when done.
  6. Remove salmon to a plate and cover to keep warm.
  7. Add stock, sherry, dill and mustard to skillet, stirring to get up the brown bits.
  8. When simmering, remove from heat and stir in yogurt and 1 tbs Parmesan.
  9. Divide gnocchi on to 2 plates.
  10. Top with salmon, spoon sauce over, sprinkle with remaining Parmesan and serve.

2 servings


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