Baked Salmon with Summer Peas
I often find that the simplest recipes with the freshest ingredients are the best. This baked salmon fits the bill. In this recipe, I used fresh peas that I shelled that day and some new potatoes, but feel free to switch it up and add whichever veggies you like; green beans, asparagus, celery root, carrots, anything! This is based on a Jamie Oliver recipe.
- 5-6 new potatoes, washed and peeled
- about 3 handfuls of freshly shelled peas (or frozen)
- olive oil, lemon zest, salt, and black pepper
- 4 salmon filets, scaled and boned with skin on
- Fresh herbs of your choice (parsley, dill, basil, fennel)
- Preheat the oven to 400°F (200°C). Bring a medium pot of salt water to a boil and add the new potatoes. Cook for about 10 minutes, then add the peas to the pot and cook another 5 minutes, until both are tender. Drain.
- Put the potatoes and peas in a roasting pan and toss with a little olive oil, lemon zest, salt, and pepper.
- Score the salmon filets on the skin side and then rub with olive oil, salt, and black pepper. Stuff some chopped herbs into the scores. Arrange in the roasting pan with the potatoes and peas and place in the oven. Cook for about 15 minutes until the salmon is just cooked. Do not overcook!
- When done, remove from the oven and sprinkle with a little more of the fresh herbs, tossing a little with the peas to spread the flavor, and serve immediately with slices of lemon.