Main Course
Lakse (Norwegian Salmon) with Spinach and Pine Nuts
Original name: Lakse with Spinach and Pine Nuts
About this dish
A classic Scandinavian dish where succulent salmon fillets are pan-seared to golden perfection and served over a bed of wilted spinach with toasted pine nuts. This recipe brings together the clean flavors of the North—dill, lemon, and a hint of aquavit—for a weeknight dinner that feels both rustic and refined.
It’s a staple in Norwegian homes, often enjoyed with boiled potatoes and a cold beer or aquavit.
Ingredients
UK and US measurements are both included for every recipe.
salmon fillets
protein4 (about 150 g each)
Imperial measurement: 4 (about 5–6 oz each)
spinach
vegetable250 g
Imperial measurement: about 8 oz
pine nuts
other40 g
Imperial measurement: 3 tablespoons
butter
fat40 g
Imperial measurement: 2 tablespoons
neutral oil
fat1 tablespoon
fresh dill
herb2 tablespoons
lemon
fruit1 (zest + 1 tablespoon juice)
flaky sea salt
seasoning1/2 teaspoon, or to taste
white pepper
spicegenerous pinch
Method
Prepare the salmon
2 minutesPat the salmon fillets dry with paper towels. Season both sides with sea salt and white pepper.
Toast the pine nuts
3 minutesIn a dry skillet over medium heat, toast the pine nuts, shaking the pan often, until golden and fragrant (about 3 minutes). Transfer to a plate to cool.
Sear the salmon
8 minutesHeat the neutral oil in a large skillet over medium-high heat. Carefully place the salmon fillets skin-side down. Cook without moving for 4–5 minutes, until the skin is crispy and releases easily. Add the butter, dill (half), and lemon zest. Flip the salmon and cook for another 2–3 minutes, basting with the butter mixture. Remove the salmon to a plate, leaving the pan juices and browned butter in the skillet.
Wilt the spinach
3 minutesReduce the heat to medium. Add the spinach to the same skillet along with a splash of lemon juice and a little of the pan butter. Toss until just wilted, about 1–2 minutes. Season with a pinch of salt.
Assemble and serve
2 minutesDivide the wilted spinach among four plates. Top with a salmon fillet, skin-side up. Spoon any remaining pan butter over, then sprinkle with the toasted pine nuts and remaining dill. Serve immediately, with extra lemon wedges if desired.
Equipment
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Nutrition facts
Tips
- For a perfect crispy skin, make sure the salmon fillets are dry before seasoning. Pat them thoroughly with paper towels., Toast the pine nuts dry without any oil, they'll brown evenly and develop a nutty aroma. Stir frequently to prevent burning.
- If you have aquavit on hand, add a small splash (about 1 teaspoon) to the butter when you baste the salmon. It adds a caraway-like depth that pairs beautifully with the dill.
- Leftover cooked spinach can be gently reheated in the same skillet and served alongside eggs for breakfast.
Serving suggestions
- Serve with boiled potatoes tossed in fresh herbs or a light cucumber salad. A glass of Norwegian aquavit or a crisp white wine like Sauvignon Blanc complements the dish.
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Recipe by
Freja Nystrom
Specialises in Scandinavian cuisineFreja makes gravlax with dill and aquavit. She cures it in her basement.
Describe yourself in three words: Dill-y, aquavit-y, basement-cured.