Salmon with White Wine Sauce, Peas, and Radishes

Baked salmon with peas and radishes on a white plate.

Salmon with White Wine Sauce, Peas, and Radishes

Course: Main Course

Cuisine: Seafood

Diet: Gluten Free

Keyword: salmon with peas, salmon with white wine sauce

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 527kcal

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!

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US Customary - Metric

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.
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.

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Nutrition