A fillet of salmon sat on a bed of green purée in the sun on cream plate

Seared salmon with pea purée

Name: Seared salmon with pea purée
Total time: 20 min
Yield: Serves 2
Ingredients: 1 tbsp salted butter; 1 long shallot finely sliced; 500g frozen peas; 100ml vegetable stock; ½ lemon juiced, plus wedges to serve; 2 skin-on salmon fillets; a drizzle olive oil; 50g feta crumbled (optional); a pinch sumac; a pinch dried chilli flakes; a small handful micro herbs, pea shoots, watercress or rocket to serve

Anna Glover

Published: May 18, 2021 at 3:50 PM

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Serves 2

Easy

Total time: 20 mins

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Frozen peas, cooked with butter and shallot then whizzed into a vibrant purée, make the perfect bed for crisp-skinned salmon

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Alternatives

Complete the dish

Try this recipe for seared salmon with pea purée, then check out our pan-fried salmon, salmon pasta, spicy grilled salmon and more easy salmon recipes.

Ingredients

Nutrition

1 tbsp salted butter
1 long shallot

finely sliced
500g frozen peas
100ml vegetable stock
½ lemon

juiced, plus wedges to serve
2 skin-on salmon fillets
a drizzle olive oil
50g feta

crumbled (optional)
a pinch sumac
a pinch dried chilli flakes
a small handful micro herbs, pea shoots, watercress or rocket

to serve

Nutrition: per serving

kcal622
fat31.9g
saturates8.2g
carbs27g
sugars14.9g
fibre14g
protein49.8g
salt0.5g

Method

step 1

Melt the butter in a small pan and fry the shallot for a few minutes until softened. Add the peas and stock, and simmer for 5-10 minutes or until the peas are bright green and tender, and most of the liquid has evaporated. Use a stick blender or liquidiser to whizz to a smooth purée. Season well and add the lemon juice to taste. Add a splash of water if you prefer a looser purée.
step 2

Season the salmon on both sides then rub all over with oil. Heat a non-stick frying pan over a high heat and sear, skin-side down, for 3-4 minutes or until crisp-skinned. Flip and cook for 2-3 minutes or until cooked to your liking.
step 3

Spoon the purée into two shallow bowls and top with the salmon, skin-side up. Scatter with a crumbling of feta, if using, sumac and chilli flakes. Top with the salad and a drizzle more of olive oil.

Check out more of our easy salmon recipes

Miso salmon

Authors

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Anna GloverSenior food editor

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