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.
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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.
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.
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.
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 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
More salmon recipes
- Oven Baked Salmon with Roasted Tomatoes and Basil Yogurt Sauce
- Oven Roasted Salmon with Citrus Herb Salsa Verde
Baked Salmon with Radishes and Peas
Equipment
Ingredients
- 24 oz salmon four filets, 6 oz each
- 2 bunches radishes
- 3 tbsp unsalted butter
- ¼ cup olive oil
- 1 ½ cups frozen peas
- ¼ cup white wine
- 2 ½ tsp dijon mustard
- 2 tbsp 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.
- 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 tbsp 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 tbsp of the butter with the remaining 2 tbsp 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
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