Spring Salmon with Pea and Herb SaladRecipe by: Noreen Wasti
Welcome in spring with this simple, flavorful salmon dinner.
"Filets of salmon are seasoned with fennel seeds and sumac and then baked in a generous pool of ALIVE olive oil until tender. It gets topped with a bright green English pea and herb salad with a splash of PARASOL champagne vinegar, so zesty! A perfect done-in-30-minutes lunch or dinner option that’s delicious any day of the week." - Noreen Wasti
- 1 lb salmon filet(s)
- 1/2 tsp fennel seeds
- 1/2 tsp sumac
- 1 cup Brightland ALIVE olive oil, more or less as needed to cover the salmon
- 1 head of garlic, halved & skins intact
- 1 lemon, sliced in thin rounds
- 1 cup shelled English peas
- handful fresh parsley, dill, and mint leaves
- flaky salt and black pepper, to taste
- 2 Tbsp Brightland PARASOL champagne vinegar
- 1 Preheat the oven to 275F.
- 2 Place the salmon skin side down in a baking dish. Season generously with salt & black pepper, fennel seeds, and sumac.
- 3 Pour the olive oil over the salmon until it’s mostly submerged and covered.
- 4 Add the garlic head halves into the oil and lay the lemon slices on top of the salmon.
- 5 Transfer to the oven and bake until the salmon is just cooked through, about 15-20 minutes depending on the thickness of the salmon. Do not overcook.
- 6 While the salmon is cooking, prepare the pea & herb salad. Have a bowl of ice water ready.
- 7 Blanch the peas in boiling water for 1-2 minutes until they float to the top.
- 8 Drain the peas and immediately transfer them to the ice water to cool for 2 minutes. Drain again and set aside.
- 9 In a medium-size bowl, add the peas, parsley, dill, and mint.
- 10 Add the PARASOL champagne vinegar and season well with flaky salt and black pepper. Toss to combine.
- 12 Transfer the salmon with the lemon slices to a serving platter. Discard the garlic or save for another usage.
- 13 Flake the salmon apart in big chunks using a tablespoon. Top with the pea & herb salad and a drizzle of reserved olive oil from the baking dish. Finish with a sprinkle of sumac. Enjoy warm or at room temperature.
Wild salmon is less fatty and thinner than farmed salon so it will require a shorter cooking time, be aware of this while baking.