Roasted Salmon With Peas and Radishes

Published April 10, 2020

Introduction

This vibrant, one-pan dish features tender roasted salmon paired with a bright, buttery sauce of peas, radishes, and herbs. The combination of crispy skin-on salmon, fresh spring vegetables, and a light, umami-rich pan sauce creates a comforting, nutrient-dense meal perfect for quick weeknight dinners or special occasions.

Ingredients (Serves 4)

• 4 (6-ounce) skin-on salmon or trout fillets (pat dry with paper towels before use)

• ¼ cup extra-virgin olive oil (divided)

• Kosher salt and freshly ground black pepper (to taste)

• 3 tablespoons unsalted butter (divided)

• 2 bunches radishes with greens (about 1 pound total; 1 pound radishes halved, 1 cup radish leaves reserved, stems trimmed)

• 1½ cups fresh or frozen peas (no need to thaw)

• 2 tablespoons drained capers

• 1 tablespoon white miso

• 1 teaspoon Dijon mustard

• ¼ cup chopped fresh dill or parsley (optional, for garnish)

Preparation

Step 1: Roast the Salmon

• Preheat oven to 425°F (218°C).

• On a rimmed baking sheet, brush 2 tablespoons olive oil over each salmon fillet, ensuring skin-side is evenly coated. Season lightly with salt and pepper.

• Arrange fillets skin-side up on the baking sheet. Roast until the fish is just opaque throughout and cooked to medium doneness (internal temperature reaches 145°F/63°C), 8 to 10 minutes.

Author’s Tip: Cooking skin-side up allows the fat under the skin to infuse the salmon, enhancing flavor and crisping the skin when roasted unwrapped.

Step 2: Cook the Vegetable Base

• Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in the remaining 2 tablespoons olive oil over medium-high heat.

• Add halved radishes (reserve radish leaves for later), season with salt and pepper, and cook, stirring occasionally, until golden and slightly softened, about 8 minutes.

Note: If using zucchini, reduce cook time to ~5 minutes; if using artichokes, cook ~3 minutes.

• Add 1 cup water (or chicken broth, per user adaptation), peas, capers, miso, and Dijon mustard. Stir to dissolve miso and mustard, then cook until peas are tender, 3 to 4 minutes.

Step 3: Finish the Sauce

• Add the remaining 2 tablespoons butter and simmer until a light, glossy sauce forms, about 2 minutes.

• Season with salt and pepper to taste, then stir in reserved radish leaves and fresh herbs (dill or parsley).

Step 4: Assemble and Serve

• Divide the vegetable-sauce mixture among 4 plates or shallow bowls.

• Top each with a roasted salmon fillet (skin-side up).

• Spoon the pan sauce over the salmon and serve immediately.

Chef’s Tips (From Author and User Feedback)

• Crispy Skin Hack: Roasting salmon skin-side up and unwrapped (no foil) crisps the skin, a preferred texture for many home cooks.

• Miso Flexibility: Miso can be omitted (the dish remains flavorful, though umami depth is enhanced with it).

• Oil Adjustment: Reduce olive oil on the fish to ½ tablespoon for a lighter finish while preserving crispiness.

• Broth Substitution: Swap water with chicken or vegetable broth to intensify the sauce.

• Greens Alternative: If radish leaves are unavailable, substitute with mixed lettuce, spinach, or fresh herbs.

User Testimonials

“I cook a lot of fresh salmon and this dish is a welcome addition... The radish and pea broth is wonderful. I served it on a bed of mixed lettuce leaves during lockdown in New Zealand. Stay safe everyone.”

“Even without miso, this dish shines! The sauce is restaurant-quality. Prep vegetables first, as they take longer than the salmon.”

“Reduced olive oil to ½ tablespoon—skin was crispy, and the sauce was perfect without extra butter. Served with brown rice made with broth.”

Enjoy this comforting, vibrant meal with fresh spring produce and perfectly roasted salmon!