CHEFFIFY

3 recipes · 21 Oct 2026

What to make with salmon

Two salmon fillets and whatever else you have can be dinner in under half an hour. Three ways to do it.

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Your first recipe is free. No account needed.

Salmon cooks fast and forgives a lot, which makes it a good weeknight fish. A hot oven, a sticky glaze or a creamy pasta sauce all suit it.

Each recipe below started from a different fridge. Cheffify picked the dish and suggested what is worth adding.

Lemon Garlic Butter Salmon with Roasted Potatoes and Beans
AI-generated photo. Your dish will look a little different.

Lemon Garlic Butter Salmon with Roasted Potatoes and Beans

  • 35 min
  • Serves 2
  • 550 kcal a serving
  • Easy
  • American

A classic, vibrant sheet-pan dinner where the salmon and vegetables roast together, soaking up the bright, buttery lemon-garlic sauce.

Made with Cheffify’s AI from these ingredients

In the fridge salmon fillets, baby potatoes, green beans, lemon, garlic, fresh dill

Used from the fridge
salmon filletsbaby potatoesgreen beanslemongarlicfresh dill
Worth buying (optional)
  • + white wine adds depth to the sauce
From the pantry
olive oilbuttersaltblack pepper

Ingredients

  • 2 salmon fillets
  • 300g baby potatoes
  • 200g green beans
  • 1 lemon
  • 3 cloves garlic
  • 1 tablespoon fresh dill
  • 2 tablespoons olive oil
  • 20g butter

Allergens: contains milk, fish. Check the labels on stock, sauces and spice mixes.

Calories
550 kcal
Protein
40 g
Carbs
35 g
Fat
28 g

Per serving, estimated by AI.

Method

  1. Preheat your oven to 200°C (400°F). Slice the baby potatoes into halves so they cook faster.
  2. Toss the potatoes on a large baking sheet with olive oil, salt, and pepper. Roast them for 15 minutes until they start to soften.
  3. While the potatoes roast, mince the garlic and chop the fresh dill. Slice half the lemon into thin rounds and juice the other half.
  4. Remove the baking sheet from the oven. Push the potatoes to the side and add the salmon fillets and green beans to the tray.
  5. In a small bowl, mix the melted butter, lemon juice, minced garlic, and half the dill. Drizzle this mixture over the salmon and beans.
  6. Place the lemon slices on top of the salmon. Return the tray to the oven and roast for another 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
  7. Serve immediately, garnished with the remaining fresh dill.

Tip If your potatoes are large, quarter them instead of halving them to ensure they finish cooking at the same time as the delicate salmon.

Honey-Glazed Salmon Rice Bowls
AI-generated photo. Your dish will look a little different.

Honey-Glazed Salmon Rice Bowls

  • 30 min
  • Serves 2
  • 650 kcal a serving
  • Easy
  • Japanese-inspired

A fresh, balanced dinner using your salmon and produce. The sweet-salty glaze pairs perfectly with creamy avocado and crisp cucumber over fluffy rice.

Made with Cheffify’s AI from these ingredients

In the fridge salmon fillets, rice, soy sauce, honey, cucumber, avocado, sesame seeds

Used from the fridge
salmon filletsricesoy saucehoneycucumberavocadosesame seeds
Worth buying (optional)
  • + nori sheets adds authentic sushi-like crunch
From the pantry
cooking oilsaltwater

Ingredients

  • 2 salmon fillets
  • 1 cup rice
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 cucumber
  • 1 avocado
  • 1 teaspoon sesame seeds
  • 1 tablespoon cooking oil

Allergens: contains gluten (wheat), soy, fish, sesame. Check the labels on stock, sauces and spice mixes.

Calories
650 kcal
Protein
35 g
Carbs
60 g
Fat
30 g

Per serving, estimated by AI.

Method

  1. Rinse the rice until the water runs clear. Cook according to package instructions (usually 1 cup rice to 2 cups water) until tender.
  2. While rice cooks, mix soy sauce and honey in a small bowl. Pat the salmon dry with a paper towel.
  3. Heat oil in a frying pan over medium-high heat. Add salmon fillets, skin-side down first if applicable. Cook for 3-4 minutes per side.
  4. Pour the soy-honey mixture into the pan with the salmon. Let it bubble and thicken into a sticky glaze for 1-2 minutes, spooning it over the fish until cooked through.
  5. Slice the cucumber into thin rounds or ribbons and dice the avocado.
  6. Divide cooked rice into bowls. Top with glazed salmon, cucumber, and avocado. Sprinkle with sesame seeds to finish.

Tip If you want extra depth, toast the sesame seeds in a dry pan for 60 seconds until fragrant before sprinkling them over your bowl.

Creamy Lemon Salmon Pasta with Peas and Spinach
AI-generated photo. Your dish will look a little different.

Creamy Lemon Salmon Pasta with Peas and Spinach

  • 20 min
  • Serves 2
  • 650 kcal a serving
  • Easy
  • Italian-inspired

A comforting, restaurant-style pasta dish where the salmon flakes into a rich, velvety sauce brightened by lemon and sweet peas.

Made with Cheffify’s AI from these ingredients

In the fridge salmon fillets, pasta, spinach, cream cheese, lemon, frozen peas

Used from the fridge
salmon filletspastaspinachcream cheeselemonfrozen peas
Worth buying (optional)
  • + fresh dill adds a bright, fresh finish
From the pantry
saltblack pepperolive oilgarlic

Ingredients

  • 2 salmon fillets
  • 200g pasta
  • 2 handfuls spinach
  • 100g cream cheese
  • ½ lemon
  • 100g frozen peas
  • 2 cloves garlic
  • 1 tablespoon olive oil

Allergens: contains milk, gluten (wheat), fish. Check the labels on stock, sauces and spice mixes.

Calories
650 kcal
Protein
35 g
Carbs
65 g
Fat
28 g

Per serving, estimated by AI.

Method

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
  2. While the pasta cooks, season salmon fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Cook salmon for 3-4 minutes per side until just cooked through. Remove from pan and flake into large chunks with a fork.
  3. In the same pan, add minced garlic and sauté for 30 seconds. Add the cream cheese, 2 tablespoons of pasta water, and the juice of half a lemon. Stir until smooth and creamy.
  4. Add the peas and spinach to the sauce, stirring until the spinach wilts and peas are hot.
  5. Drain the pasta, reserving a little extra water. Toss the pasta and flaked salmon into the sauce. Add a splash more pasta water if needed to loosen the sauce. Serve immediately.

Tip If the sauce gets too thick, always add a splash of the starchy pasta cooking water before draining—it's the secret to glossy, restaurant-quality pasta sauce.

Swaps

Missing something, or cooking for a different diet? These work in the recipes above.

Frozen salmon
Thaw it overnight in the fridge, or cook from frozen and add about half the time again.
Trout or cod
Trout works the same way. Cod is thinner and flakier, so cook it a few minutes less.
Hot-smoked salmon
Already cooked: flake it into the pasta at the end instead of cooking it.

What to buy to finish it

Every recipe works with what it lists. These optional extras are what Cheffify suggested to lift each one.

Pantry basics these recipes assume

olive oilbuttersaltblack peppercooking oilwatergarlic

Good to know

  • Salmon is cooked at 63°C (145°F), or when it flakes easily and is opaque in the middle. USDA safe minimum internal temperatures
  • Pat the skin dry and start it skin-side down in a hot pan for crisp skin.

Got something else?

Tell Cheffify what’s in your fridge. It picks what goes together, writes the recipe and tells you what it left out. Your first recipe is free, with no account needed.

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How these recipes were made

Each recipe started as the fridge list shown with it. Cheffify’s AI (the same Chef’s Pick you get in the app) chose what goes together and wrote the recipe on 21 Oct 2026, and an image model made the photo. We read every recipe before publishing, but they haven’t been tested in a test kitchen. Times and nutrition are estimates, and the allergen notes only cover the listed ingredients.

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