Roast salmon with zesty peas and mint
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Roast salmon with zesty peas and mint
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
577Kcal
Fat
24gr
Saturates
9gr
Carbs
26gr
Sugars
46gr
Fibre
5gr
Protein
37gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g new potatoes or Jersey Royals, scrubbed
- 1 tbsp rapeseed oil
- 4 salmon fillets, skin on
- 250g ricotta
- zest and juice of ½ lemon
For the pea gremolata
- 200g fresh or frozen peas
- zest and juice of ½ lemon
- 1 garlic clove, crushed
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 1 x 20g pack mint, leaves picked
Step by step
Get ahead
Make the pea gremolata and lemon ricotta ahead Cover and chill; return to room temperature to serve.
- To make the gremolata, cook the peas in boiling water for 3-4 minutes, then refresh in cold water. Put in a bowl and crush roughly using a potato masher, you want a chunky salsa-like texture, rather than a purée. Add the zest and lemon juice, garlic, olive oil and most of the mint, and season well. Stir to combine and set aside.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a roasting tray and drizzle with the rapeseed oil. Season well and roast in the oven for 35-40 minutes, or until golden and tender.
- Meanwhile, put the salmon fillets in a cold ovenproof nonstick frying pan skin side down, and place on a high heat. When the skin starts to colour after a minute or so, flip the fillets and place the frying pan in the oven for 8 minutes, or until the salmon has cooked through.
- While the salmon is roasting, stir together the ricotta and lemon juice and zest; season well with sea salt and black pepper. Put a dollop of ricotta on each plate and spoon it across the plate so it’s not too thick. Place the roasted salmon fillet on top and spoon on the gremolata. Serve with the roasted potatoes, a scattering of mint leaves and a drizzle of extra-virgin oil to finish.
