This baked salmon with peas and 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.
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.
This baked salmon with peas and radishes is really the ultimate of all the ultimate spring recipes, because we are using two spring vegetables instead of one. The humble radish is often overlooked. Have you been content just to think of radishes as a garnish or something on a crudité plate? Well, you're missing out if you chose the latter.
The light sauce lets the delicate flavors of the vegetables and the baked salmon come through. 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.
Jump to:
Ingredients
- Salmon: Look for salmon filets that are about the same size and thickness so they will all cook evenly.
- Peas: If you're luck enough to have fresh peas from the garden great, but I used frozen here.
- Radishes and radish leaves: You can use the traditional pink/red radishes or the lovely multicolored ones. And yes, save the leaves as we are also cooking those!
- White wine: something light like a pinot grigio or sauvignon blanc.
- Dijon mustard
- Capers
- Olive oil
- Unsalted butter
- Fresh dill
- Kosher salt and freshly ground black pepper
Instructions
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.
Using a good chef's knife, trim the greens from the radishes and set aside.
Slice radishes in half.
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.
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.
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.
Tips
- 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.
FAQs
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. Try wilting them just like spinach and use accordingly.
Related Recipes
- Radishes with Radish Leaf Butter are another simple way to use the radish greens for tastiness and to reduce food waste!
- Oven Baked Salmon with Roasted Tomatoes and Basil Yogurt Sauce is a flavo
- Oven Roasted Salmon with Citrus Herb Salsa Verde
Recipe
Baked Salmon with Peas and Radishes
Equipment
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
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.
- Trim the greens from the radishes and set aside, then slice radishes in half.
- 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
Natalie
Delicious! I used mint with the radish and peas... and paired the veggies with some pan seared chicken thighs! Taste of Spring!!
Debra
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