Salmon with Pea Purée is a fresh spring meal featuring mustard oat-crusted salmon served over a smooth minty pea purée. Thinly sliced roasted potatoes, cooked at the same time as the salmon, round out the plate for a vibrant and satisfying dinner, easy enough for a weeknight.
It may look like baby food, but vegetable purée makes a delicious side dish. From peas to winter squash, countless vegetables can be turned into a creamy, smooth purée.
Peas are a good choice for a purée because they are quick to cook and simple to blend smooth. They take just a few minutes to prepare, and fresh herbs, like mint, allow the purée to add bright freshness wherever you pair them.
In this recipe, I've paired my pea purée with salmon coated in a crunchy oat crust. I love how the fresh minty peas offset the richness of the fish. I added some thinly sliced potatoes to round out the meal. It reminds me of one of my favorite English dishes-fish and chips with mushy peas.
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😍 Why You'll Love This Recipe
- The minty pea purée perfectly balances the richness of the salmon.
- The mustard, maple, and oat combo makes a tasty and crunchy salmon coating.
- The potatoes are so simple yet so good. Even better, they cook on the same baking sheet as the salmon!
I love mint and peas, so I also paired them in this Pasta and Peas with Mint Pistachio Pesto recipe. But mint has so many great uses-and it's the easiest herb you'll ever grow. Find it in this Honey Citrus Mint Tea and Blackcurrant Mojito.
🫛 Ingredients
Here's everything you need to make salmon with pea purée.
Key Ingredients
- Salmon: Use four wild-caught salmon filets, about six ounces each. They're firm, flavorful, and will hold up well with the oat crust.
- Peas: This recipe calls for either fresh or frozen peas. Either way, you'll need three cups.
- Potatoes: Small, thin-skinned potatoes such as Yukon Gold or red potatoes work great.
- Mint: Fresh mint helps flavor the pea purée.
- Quick oats: A unique ingredient for making a crunchy coating for the salmon, but they work well. You can use quick oats or pulse whole rolled oats in the food processor a few times to break them into smaller pieces.
- Mustard: You'll use mustard to coat the salmon and help the oat crust adhere. Dijon mustard is a good choice, as it's smooth and not too potent.
- Lemon: We'll use zest, juice, and slices of lemon.
Check out the recipe card below for the complete list of ingredients and quantities.
🌿 Substitutions & Variations
- Honey: In place of maple syrup, you can try honey.
- Dill: Try dill in place of mint for a different flavor profile.
- Pair the pea purée with other proteins: You can make the pea purée as a side dish for many different recipes, such as Grilled Pork Chops with Herbs, Baked Scotch Eggs, and Stuffed Yorkshire Pudding.
🔪 Instructions
How to make salmon and pea puree.
- Step 1: Thinly slice the potatoes. Toss them with olive oil, salt, and pepper.
- Step 2: Place the potatoes on a baking sheet lined with parchment and bake at 400°F (200°C) for 10 minutes.
- Step 3: Whisk the mustard, maple syrup, and egg in a bowl. Combine the oats, cornstarch, lemon zest, salt, and pepper in a shallow dish.
- Step 4: Brush the salmon with plenty of the mustard sauce.
- Step 5: Pat the oat coating onto the salmon.
- Step 6: Add the salmon to the tray of potatoes, drizzle it with oil, and continue cooking for another 12-14 minutes. Finish under the broiler for a couple of minutes to brown.
- Step 7: Meanwhile, cook the peas with butter and broth for 3-4 minutes or until tender.
- Step 8: Add mint and lemon zest and purée until smooth. Add more liquid if needed.
- Step 9: Remove the potatoes and salmon from the oven when browned.
- Step 10: Spread some pea purée on your plates, top with the salmon and a side of potatoes, and garnish with lemon slices.
✨ Helpful Tips
- Frozen peas may make the purée a little thicker. Add liquid as needed to smooth it out.
- Slice the potatoes as thin as possible so they'll crisp up in the oven.
- Popping the baking sheet under the broiler will help brown the potatoes and salmon. But if they're already browned to your liking after baking, feel free to skip this step.
🥡 Storage
Leftovers can be stored in an airtight container in the fridge for up to two days. As a seafood dish, it doesn't keep for long. Reheat gently in a pan on the stove, oven, or microwave.
🙋🏽♂️ FAQ
To make pea purée, all you need to do is give peas a brief simmer in a small amount of liquid, such as broth or water, until tender. Then blend them with seasonings until thick and smooth. If needed, add more liquid to help blend.
Good seasonings for peas are mint or lemon. They can be used together or on their own. Both ingredients add a bright note that helps make the peas taste extra fresh. A little butter will also add creaminess and some salt will enhance the overall flavor of the vegetable.
Peas pair beautifully with salmon. The bright, fresh, earthy flavor of peas helps to balance the rich and somewhat fatty nature of salmon.
Pea purée is a versatile side dish that can be paired with a variety of protein dishes from seafood to chicken to pork. Adjust the herbs to compliment the main item.
🍹 Pairing
These drinks would pair great with this salmon recipe:
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📖 Recipe
Salmon With Pea Purée
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Salmon with Pea Purée is a fresh spring meal featuring mustard oat-crusted salmon served over a smooth minty pea purée. Roasted potatoes round out the plate for a vibrant and satisfying dinner that's easy enough for a weeknight.
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1 ¼ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 pound Yukon Gold or red potatoes
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup
- 1 egg
- ¾ cup rolled oats
- 1 tablespoon cornstarch
- 1 lemon, half zest and juiced, the other half sliced
- 1 tablespoon unsalted butter
- 3 cups fresh or frozen peas
- ½ cup vegetable broth or water
- about 8-10 fresh mint leaves, chopped
Instructions
- Roast the potatoes. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Thinly slice the potatoes (about ¼ inch) and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them out on one side of the baking sheet. Roast for 10 minutes before adding the salmon.
- Prepare the salmon coating. In a small bowl, whisk together dijon mustard, maple syrup, and egg. In a shallow dish, mix oats, cornstarch, lemon zest, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Coat and bake salmon. Liberally brush the top of each fillet with the mustard mixture, then press the oat mixture onto the salmon. Place the salmon fillets skin-side down on the same baking sheet as the potatoes (after the potatoes have baked for 10 minutes). Drizzle the remaining 1 tablespoon of olive oil over the coated salmon. Continue roasting everything for 12-14 minutes. Then switch to broil for 2-3 minutes and place the baking sheet on a top rack to crisp up the oat crust.
- Make the Pea Purée. While the salmon and potatoes cook, melt the butter in a saucepan over medium heat. Add the peas, the remaining ¼ teaspoon salt, and the broth. Simmer for 4-5 minutes or until the peas are tender. Remove from heat and blend with the mint and lemon juice until smooth. Adjust the consistency with more broth if needed.
- Plate and serve. Spoon a generous amount of pea purée onto each plate. Place a mustard oat-crusted salmon fillet on top. Arrange roasted potatoes on the side. Serve with lemon slices.
Notes
Frozen peas may make the purée a little thicker. Add liquid as needed to smooth it out.
Slice the potatoes as thin as possible so they'll crisp up in the oven.
Popping the baking sheet under the broiler will help brown the potatoes and salmon. But if they're already browned to your liking after baking, feel free to skip this step.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Roasting
- Cuisine: American
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