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Roasted Salmon With Peas and Radishes

Salmon and sweet peas are the perfect pairing for a quick and satisfying supper The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften

American15 minmedium4 servings
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Roasted Salmon With Peas and Radishes

Ingredients

  • 4(6-ounce) skin-on salmon or trout fillets
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and black pepper
  • 3 tablespoon sunsalted butter
  • 2 bunch es radishes with greens (about 1 pound), radishes halved, 1 cup leaves reserved (or 1 pound diced zucchini, or two 14-ounce can swhole artichokes, drained and halved)
  • \1 1/2 cup sfresh or frozen peas (no need to thaw)
  • 2 tablespoon sdrained capers
  • 1 tablespoon white miso
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped dill or parsley

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.