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.
Ingredients
For roasting:
- 2 bunches radishes stems removed, then quartered
- 1 ½ lb salmon fillets about (4) 6 oz fillets
- 2 tablespoon dijon mustard
- 2-4 tablespoon fresh dill leaves stems removed, herbs lightly chopped
- 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 stems removed, leaves chopped
- 6 oz feta crumbled (crumbling yourself from the feta blocks in brine is much better than pre-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!
Tried this recipe?Let us know how it was!