Roasted Salmon With Peas and Radishes
Published April 10, 2020
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) skin-on salmon or trout fillets
- ¼cup extra-virgin olive oil
- Kosher salt and black pepper
- 3tablespoons unsalted butter
- 2bunches radishes with greens (about 1 pound), radishes halved, 1 cup leaves reserved (or 1 pound diced zucchini, or two 14-ounce cans whole artichokes, drained and halved)
- 1½cups fresh or frozen peas (no need to thaw)
- 2tablespoons drained capers
- 1tablespoon white miso
- 1teaspoon Dijon mustard
- ¼cup chopped dill or parsley
Nutritional analysis per serving (4 servings)
497 calories; 33 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 38 grams protein; 734 milligrams sodium
Note: 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.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 4
Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.
Private Notes
Comments
If you roast skin side up the fat under the skin permeates the salmon, increasing its flavor.
I cook a lot of fresh salmon and this dish is a welcome addition to my usual roster of recipes. I tend to wrap salmon in foil but cooking it unwrapped and skin side up really crisps up the skin (and I love the skin). The radish and pea broth is wonderful, a revelation. I didn’t have dill or radish leaves so I served the salmon on a bed of mixed lettuce leaves. A comforting meal for lockdown down here in New Zealand. Stay safe everyone.
This dish is amazing, even if I didn't have the miso. I made it with radishes and peas... The sauce could be bottled and that sold. But start with the veg first as it takes at least twice as long with the salmon.
I made this and followed the recipe exactly except I also added a little fresh corn. I thought the radishes looked beautiful after I fried them in butter, but then they got soggy when I added the water. Next time, I would remove the radishes so I can reduce the sauce properly.
Surprising mix of vegetables. I added zucchini with the peas. Great decision. But mostly, the radishes are the ones to put in. Love this recipe.
Followed the recipe exactly except using baby spinach instead of our wilted radish tops, tamari instead of miso, and dried dill instead of fresh. The sauce in the bottom of the bowl was good, but only the spinach was tasty. One not to repeat, sadly.