One Pan Salmon with Mint Pea Puree & Caramelized Carrot Medallions
An elegant, simple, and easy salmon recipe for your next at-home date night or dinner party. Just 25 minutes, start-to-finish!
Equipment
Ingredients
- 6 oz Butter divided
- ½ medium Yellow Onion diced fine
- 10 oz Fresh English Peas alternatively, use frozen peas
- ½-1 C Chicken Stock, Veggetable Stock or Water
- 1 C Cottage Cheese full fat
- ½ C Fresh Mint Leaves
- 4 large Carrots sliced into medallions
- 4 4oz Salmon Fillets
- ¼ C Roasted Salted Pistachios chopped
- Kosher Salt and Pepper to taste
Instructions
- Melt 3 tablespoons of butter (a quarter of total) in oven-safe sauté pan over medium heat. Add onions and saute until beginning to soften. Add peas, then stock/water. Bring to simmer, then simmer peas for about 90 seconds.Add peas, onions, and liquid to blender with cottage cheese. Blend until light and creamy, adding more liquid if needed. Finally, add mint and process again. Taste for seasoning.10 oz Fresh English Peas, ½ medium Yellow Onion, 1 C Cottage Cheese, ½-1 C Chicken Stock, Veggetable Stock or Water, 6 oz Butter, ½ C Fresh Mint Leaves
- Melt 3 tablespoons of butter (a quarter of total) in same sauté pan (no need to clean it). Add carrots, seasoning with salt and pepper to taste. Cook until al dente and slightly golden. Remove from pan and set aside.4 large Carrots, 6 oz Butter, Kosher Salt and Pepper
- Turn broiler on high to preheat. Melt 6 tablespoons butter (half of total) in same sauté pan (no need to clean it). Place salmon skin side down in pan. Season with salt and pepper. When butter is bubbling, baste salmon with it. Repeat every couple of minutes until bottom half of salmon fillet looks cooked from the side. Place sautee pan under the broiler and complete cooking the fish, 4-6 minutes depending on thickness.6 oz Butter, 4 4oz Salmon Fillets
- To plate, evenly divide pea puree between pasta bowls. Top with a piece of salmon, then evenly divide carrots between plates. Sprinkle with chopped pistachios and garnish with a mint sprig. Voila! Dinner is served!¼ C Roasted Salted Pistachios
Notes
Expert Tips:
- Baste like a pro. Once you put the salmon in (skin-side down!), leave it be. Don't fuss with trying to move it around, or you'll risk the skin sticking to the pan and tearing your fillet. Now, tilt the pan towards yourself and let the butter pool together. Grab a pasta-twirling spoon, scoop up the butter and bathe your fish with it. Repeat a few times over the next few minutes, before popping the pan under the broiler to finish.
- Room temperature fish = even cooking. Let your salmon sit out for 15–20 minutes before cooking for the best results.
- Don’t skimp on seasoning. Butter and peas are naturally sweet, so make sure to season your salmon and veggies generously with salt and pepper to balance the flavors.
- Blend in stages. Blend the peas and onions first, then add the mint last to preserve its fresh, vibrant flavor. Over-blending mint can turn it bitter.
- Broil with care. Keep an eye on the salmon under the broiler—it can go from perfect to overcooked in seconds. It’s ready when the top is golden and the center is just opaque.
- Transfer any leftover salmon, pea purée, and carrots to separate airtight containers. Store in the refrigerator for up to 3 days. Keeping the components separate helps preserve their texture and flavor. Freezing is NOT recommended.
- Gently reheat the salmon in a large skillet over medium-low heat with a splash of water or broth and a lid on top. This helps retain moisture. You can also reheat it in a 275ºF oven for about 10–12 minutes. Avoid the microwave if possible—it can dry the fish out quickly.
- Toss the carrots back into the skillet with the salmon as it reheats. You can also microwave them separately.
- Warm the pea purée in short bursts in the microwave or in a saucepan over low heat, stirring frequently. If it has thickened in the fridge, loosen it up with a splash of stock, water, or milk. Taste and re-season if needed before serving.
Nutrition
Calories: 502kcalCarbohydrates: 24gProtein: 13gFat: 41gSaturated Fat: 23gCholesterol: 101mgSodium: 560mgPotassium: 624mgFiber: 7gSugar: 10gVitamin A: 13978IUVitamin C: 36mgCalcium: 120mgIron: 2mg
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