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    Home » Recipes » Seafood Recipes » Salmon with White Wine Sauce, Peas and Radishes

    Salmon with White Wine Sauce, Peas and Radishes

    Published: Apr 25, 2021 · Modified: Jan 19, 2023 · by Debra with 2 Comments · 1311 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This baked salmon with white wine sauce features peas and radishes. It's the perfect way to utilize all those gorgeous spring vegetables - including the radish greens! Bonus: it cooks quickly so it's an excellent weeknight meal.

    Two white plates of baked 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.

    This baked salmon with white wine sauce is really the ultimate of all the ultimate spring recipes, because we are using two spring vegetables instead of one: peas and radishes!

    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 white wine sauce lets the delicate flavors of the salmon, peas, and radishes come through. Just a hint of mustard, 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:
    • Salmon with white wine sauce is a quick and easy spring recipe!
    • Ingredients you'll need
    • Recommended tools and equipment
    • How to make baked salmon with white wine sauce
    • Tips for salmon with white wine sauce and peas
    • FAQ
    • More salmon and radish recipes
    • Recipe

    Salmon with white wine sauce is a quick and easy spring recipe!

    • Quick prep: Just remove radish leaves and slice radishes in half.
    • Only 8 ingredients!
    • Make the sauce while the salmon bakes, so it's ready in 30 minutes!
    • The light white wine sauce lets all the flavors shine through.
    • Radishes and peas are some of the tastiest and most vibrant spring vegetables.
    • It's gluten free!
    A bunch of fresh dill on a gray surface.

    Ingredients you'll need

    • 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 will make a great sauce without being overpowering.
    • Dijon mustard
    • Capers
    • Olive oil
    • Unsalted butter
    • Fresh dill
    • Kosher salt and freshly ground black pepper

    Recommended tools and equipment

    • Sheet pan: For baking the salmon. Choose one that won't warp like Nordic Ware or Chicago Metallic.
    • Chef's knife: To prep the radishes.
    • Large deep skillet: To cook the radishes and white wine sauce.

    How to make baked salmon with white wine sauce

    Adapted from New York Times Cooking.

    Preheat the oven to 425 degrees.

    Step 1: Thaw the frozen peas

    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.

    Step 2: Prep the radishes

    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 seasoned with salt, pepper and olive oil on parchment paper.

    Step 3: Bake the salmon

    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.

    Step 4: Cook the radishes

    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.

    Step 5: Make the white wine sauce

    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.

    Step 6: Add the peas and serve

    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 salmon with white wine sauce and peas

    • 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. 

    FAQ

    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.

    More salmon and radish 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 on a white plate.

    Salmon with White Wine Sauce, Peas, and Radishes

    This baked salmon with white wine sauce features peas and radishes. It's the perfect way to utilize all those gorgeous spring vegetables - including the radish greens!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Seafood
    Diet: Gluten Free
    Keyword: salmon with peas, salmon with white wine sauce
    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
    Prevent your screen from going dark

    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.
    • 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 New York Times 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

    More Seafood Recipes

    • Low Country Boil
    • Cilantro Lime Shrimp with Tequila Butter
    • Salmon with Tomatoes and Basil Yogurt Sauce
    • Summer Shrimp Scampi with Tomatoes, Corn, and Fresh Basil

    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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    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!

    More about me →

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    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

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