Spring Salmon with Peas and Radishes
We have spring on a plate with this delectable Spring Salmon with Peas and Radishes recipe. Roasted salmon is complemented by a vibrant pea salad bursting with flavors, and radishes roasted to bring out their natural sweetness. Bright, fresh, and balanced, this dish embodies the essence of the season.
I eat salmon all year, it’s one of my favorite proteins to cook! In this dish, we pair it with roasted radishes and a pea salad to celebrate veggies of the season. One serving contains a whole 50 grams of protein and 10 grams of fiber!
Some of my other favorite salmon recipes are my Blackened Baked Salmon Bites and my Chili Crisp Honey Salmon.
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Ingredients
- Radishes: These crisp, peppery root vegetables are roasted in this dish to become softer and sweeter.
- Salmon fillets: Salmon is a flavorful and nutritious fish packed with omega-3 fatty acids, protein.
- Dijon mustard: For a slightly zesty kick to the salmon and radishes, along with spices.
- Garlic powder: We use garlic powder to season the salmon because it wont burn in the oven like minced garlic would.
- Peas: Sweet and tender legumes that are rich in fiber, protein, and essential vitamins and minerals like vitamin K and manganese. This spring salmon recipe calls for fresh peas but you can sub for frozen!
- Shallot: More mild than red onions but still give a bit of a kick and subtle sweetness to the pea salad.
- Fresh mint: Fresh mint leaves have a refreshing flavor much more mild than mint-flavored desserts. They bring brightness to the pea salad.
- Fresh feta: From the brine! You can crumble it with your hands straight into the salad.
- Roasted almonds: Chopped up and added to the pea salad for some crunch and texture.
- Lemon: For acidity, freshness, and zing.
See recipe card for quantities.
Instructions for Spring Salmon with Radishes and Peas
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Season the radishes and roast them for about 10 minutes. Take out of the oven and add the seasoned salmon to the sheet tray with the radishes and roast for 15 more minutes.
- While roasting the salmon and radishes, boil the fresh peas for about 5 minutes, then transfer them to an ice bath. If using frozen, follow package instructions.
- Allow the peas to cool, then make the pea salad. In a medium bowl, combine olive oil, diced shallots, lemon zest, lemon juice, and salt. Mix well, then add the cooked peas, crumbled fresh feta, fresh mint, and almonds. Stir to combine.
- Arrange the roasted radishes and salmon on a plate. Serve with the prepared pea salad and enjoy!
Substitutions and Variations
- Dairy-free – You can omit the feta cheese from the pea salad and instead add some chopped olives or capers for a similar zing.
- Add a starch – This spring salmon with radishes and peas recipe would be great with some roasted potatoes or some rice on the side too
Storage
Store for up to 3 days in the fridge. Keep the salmon and radishes together, and the pea salad separately, if you can. Heat up the salmon and the radishes when ready to eat, keeping the pea salad cold. The pea salad will lose some of the crunchy texture over time, so feel free to add more chopped almonds and some extra feta when serving,
More spring time recipes inspiration:
- Green goddess pasta salad
- Basil, feta, and roasted red pepper trofie salad
- Kale, asparagus, and fava bean shakshuka
- Zucchini strawberry bread
Rate This Recipe
Lastly, if you do make this Spring Salmon with Peas and Radishes recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would also mean the world to me if you tagged me on Instagram or TikTok so I can see your creations!
Spring Salmon with Peas and Radishes
Ingredients
For roasting:
- 2 bunches radishes stems removed, then quartered
- 1 ½ lb salmon fillets about (4) 6 oz fillets
- 2 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 teaspoon olive oil
For the pea salad:
- 1 lb fresh peas
- 1 tablespoon good quality olive oil
- 1 shallot diced
- ½ teaspoon kosher salt
- 1 cup fresh mint chopped
- 6 oz fresh feta crumbled
- 1 lemon juiced and zested
- ½ cup chopped roasted almonds
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the mustard, garlic powder, and salt. Set aside.
- Place the radishes on the prepared sheet tray and drizzle with olive oil. Toss with about half of the mustard mixture to coat evenly. Roast for approximately 10 minutes.
- While the radishes roast, boil the fresh peas for about 5 minutes, then transfer them to an ice bath. If using frozen, follow package instructions
- Remove the tray from the oven and make space for the salmon. Place the salmon on the sheet tray and lightly brush with the remaining mustard mixture. Return to the oven and roast for another 15 minutes.
- Meanwhile, make the pea salad. In a medium bowl, combine olive oil, diced shallots, lemon zest, lemon juice, and salt. Mix well, then add the cooked peas, crumbled fresh feta, fresh mint, and almonds. Stir to combine.
- Arrange the roasted radishes and salmon on plates. Serve with the prepared pea salad and enjoy!
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