Roasted Salmon with Peas and Radishes
Recipe Date:
April 1, 2023
Serving Size:
4
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 skin-on salmon or trout filets
- 1/4 cup extra-virgin olive oil
- kosher salt
- black pepper
- 3 tbsps unsalted butter
- 1 lb radishes, halved
- 1 1/2 cups fresh or frozen peas
- 2 tbsps drained capers
- 1 tbsp white miso
- 1 tsp dijon mustard
- 1/4 cup chopped dill or parsley
Directions
Tasting Notes: This recipe does such a great job of highlighting the bright fruit in the Pinot.
Serena's Tips: Get everything chopped in advance and ready to go because this dish comes together pretty quickly. Using the radish leaves is fabulous but if that is not your preferred green, you can substitute arugula.
Recipe Links:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1020992-roasted-salmon-with-peas-and-radishes
Recipe courtesy of Kay Chun for the New York Times. Photo courtesy of Julia Gartland for the New York Times.
