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    Home » Recipes » Baked Salmon with Radishes and Peas

    Baked Salmon with Radishes and Peas

    Published: Apr 25, 2021 · Modified: May 1, 2021 · by Debra with 2 Comments · 1070 words. About 6 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This healthy baked salmon recipe with radishes is the perfect way to utilize all those gorgeous spring vegetables - including the radish greens! Bonus: it cooks quickly so it's a perfect weeknight meal.

    Two white plates of salmon with peas and radishes next to a blue pan of the same.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Let's celebrate an oft uncelebrated and overlooked spring vegetable: the radish. Have you gone looking for radish recipes lately? Or are you content just to think of them as a garnish or something on a crudité plate?

    Well, you're missing out if you chose the latter.

    Can you cook radishes?

    Yes, yes, yes! You can cook radishes! Radishes can be sautéed, roasted, braised and more, and they complement lots of different flavor profiles. The flavor turns milder and slightly sweet. When using radishes in recipes, think of them like a carrot or a potato.

    Can you eat radish greens?

    Yes, again, yes! You can eat radish greens, so don't waste them. Wilt them just like spinach and use accordingly. Try this recipe for Radishes with Radish Leaf Butter.

    salmon with peas and radishes on a white plate.

    This is really the ultimate of all the ultimate spring recipes, because we are using two spring vegetables instead of one, radishes and peas. I'd say this recipe is spring on a plate.

    The light sauce lets the delicate flavors of the vegetables and the healthy baked salmon come through.

    fresh dill.

    Just a hint of wine and mustard for aromatics, and a little brightness and bite from capers and fresh dill. (If you know me at all you know I love a caper-dill combo...)

    And this is ready in less than 30 minutes so you can treat yourself to something elegant on a weeknight with ease.

    Baked Salmon with Radishes and Peas

    Adapted from NYT Cooking.

    Preheat the oven to 425 degrees.

    Heat the frozen peas in the microwave for about one minute until just thawed and set aside.

    Radishes with greens and a chef's knife on a cutting board.

    Using a good chef's knife, trim the greens from the radishes and set aside.

    Radishes sliced in half and a chef's knife on a cutting board.

    Slice radishes in half.

    Raw salmon on parchment paper.

    Line a baking sheet with a piece of parchment paper. Drizzle olive oil on both sides of the salmon filets and season with salt and pepper. Place in the oven and bake to desired temperature, 8 - 12 minutes.

    Cooked radish halves in an enamel pan with a spatula.

    While the salmon bakes, melt the butter and olive oil in a large skillet over medium heat. Add radishes, season with salt and pepper, and cook until tender, about 8 minutes.

    Disclosure: I am a member of the Lodge Blogger Network. The enamel casserole pan pictured here was provided to me free of charge. All opinions are my own.

    Cooked radish halves in an enamel pan with capers and dijon mustard.

    Add the white wine and dijon mustard and whisk together, then add capers and water and stir to combine.

    radish halves in white wine mustard sauce in an enamel pan.

    Add the remaining butter, reduce heat to medium and simmer about 2 minutes.

    Radish halves with peas and radish greens in white wine mustard sauce.

    Add the peas, dill and radish leaves and cook just until the radish leaves wilt and the peas are warmed through. Taste for seasoning.

    Transfer the salmon to 4 plates and divide the vegetables and pan sauce evenly. Top with more fresh dill if desired and serve.

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    Tips for Making This Recipe

    • This recipe cooks very quickly. I recommend getting all of your ingredients measured and ready before you start cooking. I like to use little glass bowls like these when I'm prepping my ingredients. 
    • Be sure to remove the pan from the heat as soon as the radish greens are wilted and the peas are warmed through to ensure that they both retain their beautiful bright green color. 
    • If you don't like dill, you can substitute parsley instead. 

    More Radish recipes

    • Radishes with Radish Leaf Butter

    More salmon recipes

    • Oven Baked Salmon with Roasted Tomatoes and Basil Yogurt Sauce
    • Oven Roasted Salmon with Citrus Herb Salsa Verde
    salmon with peas and radishes on a white plate

    Baked Salmon with Radishes and Peas

    This healthy baked salmon recipe with radishes is the perfect way to utilize all those gorgeous spring vegetables - including the radish greens!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Seafood
    Diet: Gluten Free
    Keyword: baked salmon with radishes
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 527kcal

    Equipment

    • sheet pan
    • 12" non-stick skillet
    • chef's knife
    • cutting board
    • whisk
    • silicone spatula
    • parchment paper

    Ingredients

    • 24 oz salmon four filets, 6 oz each
    • 2 bunches radishes
    • 3 tablespoon unsalted butter
    • ¼ cup olive oil
    • 1 ½ cups frozen peas
    • ¼ cup white wine
    • 2 ½ teaspoon dijon mustard
    • 2 tablespoon drained capers
    • ¾ cup water
    • ¼ cup chopped dill
    • kosher salt and fresh ground pepper to taste
    US Customary - Metric
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    Instructions

    • Preheat the oven to 425 degrees F.
    • Heat the frozen peas in the microwave for about one minute until just thawed and set aside.
    • Using a good chef's knife, trim the greens from the radishes and set aside, then slice radishes in half.
    • Line a baking sheet with a piece of parchment paper. Drizzle 2 tablespoon olive oil on both sides of the salmon filets and season with salt and pepper. Place in the oven and bake to desired temperature, 8 - 12 minutes.
    • While the salmon bakes, melt 1 tablespoon of the butter with the remaining 2 tablespoon olive oil in a large skillet over medium heat. Add radishes, season with salt and pepper, and cook until tender, about 8 minutes.
    • Add the white wine and dijon mustard and whisk together, then add capers and water and stir to combine. Add the remaining butter, reduce heat to medium and simmer about 2 minutes.
    • Add the peas, dill and radish leaves and cook just until the radish leaves wilt and the peas are warmed through. Taste for seasoning.
    • Transfer the salmon to 4 plates and divide the vegetables and pan sauce evenly. Top with more fresh dill if desired and serve.

    Notes

    • This recipe cooks very quickly. I recommend getting all of your ingredients measured and ready before you start cooking. I like to use little glass bowls like these when I'm prepping my ingredients. 
    • Be sure to remove the pan from the heat as soon as the radish greens are wilted and the peas are warmed through to ensure that they both retain their beautiful bright green color. 
    • If you don't like dill, you can substitute parsley instead. 
    • This recipe was adapted from NYT Cooking
     
    I am a member of the Lodge Blogger Network. The enamel casserole pan pictured here was provided to me free of charge. All opinions are my own.
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 527kcal | Carbohydrates: 11g | Protein: 37g | Fat: 33g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 241mg | Potassium: 1088mg | Fiber: 3g | Sugar: 4g | Vitamin A: 983IU | Vitamin C: 28mg | Calcium: 58mg | Iron: 3mg
    « Earl Grey Madeleines
    Roast Chicken with Tarragon and Lemon »

    Reader Interactions

    Comments

    1. Natalie

      May 15, 2021 at 9:57 pm

      5 stars
      Delicious! I used mint with the radish and peas... and paired the veggies with some pan seared chicken thighs! Taste of Spring!!

      Reply
      • Debra

        May 16, 2021 at 12:22 pm

        Hi Natalie,

        The mint is a perfect idea! And yes, I think the radishes and peas would go well as a side dish with so many different proteins. I love hearing about how you made it your own!

        Thanks for reading and trying my recipes!

        Debra

        Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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