Roasted Salmon With Peas And Radishes Recipes

BAKED SALMON WITH PEAS AND RADISHES

Steps:

• Preheat the oven to 425 degrees F.
• Heat the frozen peas in the microwave for about one minute until just thawed and set aside.
• Trim the greens from the radishes and set aside, then slice radishes in half.
• Line a baking sheet with a piece of parchment paper. Drizzle 2 tbsp olive oil on both sides of the salmon filets and season with salt and pepper. Place in the oven and bake to desired temperature, 8 - 12 minutes.
• While the salmon bakes, melt 1 tbsp of the butter with the remaining 2 tbsp olive oil in a large skillet over medium heat. Add radishes, season with salt and pepper, and cook until tender, about 8 minutes.
• Add the white wine and dijon mustard and whisk together, then add capers and water and stir to combine. Add the remaining butter, reduce heat to medium and simmer about 2 minutes.
• Add the peas, dill and radish leaves and cook just until the radish leaves wilt and the peas are warmed through. Taste for seasoning.
• Transfer the salmon to 4 plates and divide the vegetables and pan sauce evenly. Top with more fresh dill if desired and serve.

ROASTED SALMON WITH PEAS AND RADISHES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
• Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
• Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
• Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.