Best Oven Seared Salmon With Fresh Snap Peas Recipes

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION

Steps:

• Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
• Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
• In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
• Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
• Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

ROASTED SALMON WITH PEAS AND RADISHES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
• Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
• Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
• Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

PAN SEARED SALMON WITH CREAMY PEAS

Steps:

• Pat salmon fillets dry with paper towels. If you're using frozen salmon, allow to thaw in the fridge overnight.
• Drizzle with a few teaspoons of olive oil and season with salt.
• Place a large skillet or frying pan over medium-high heat and allow to preheat for a minute or two.
• Place the salmon into the pan, skin-side down, and allow to sear for 2-3 minutes until the skin is crisp and golden.
• Carefully flip over and allow to sear for another 2-3 minutes or until cooked to your preference.
• The salmon is cooked when the flesh easily flakes apart. Remove the salmon from the pan and set aside.
• In the same pan, add another tablespoon of oil then add the finely chopped shallot and garlic.
• Sauté for a minute or two then add the peas and dill. Pour in the cream and add the sour cream.
• Season with salt and pepper then bring to a simmer.
• Cook for 5 minutes or until the peas are cooked. Add a squeeze of lemon juice and stir into the sauce.
• Place the salmon back into the pan and allow to reheat.
• Serve the salmon and peas with lemon wedges.

OVEN SEARED SALMON WITH FRESH SNAP PEAS

Steps:

• Preheat oven to 450°F Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add salmon and increase heat to medium high. Cook 1 to 1 1/2 minutes on one side until salmon just begins to brown lightly. Place salmon, browned side down, in small rimmed baking dish.
• Melt remaining butter in same skillet over medium low heat. Add shallots and cook until fragrant, about 10 seconds. Spoon 1 tablespoon shallot mixture over salmon and sprinkle with 2 tablespoons dill or tarragon. Bake 4 to 7 minutes or until salmon just begins to flake.
• Add snap peas to skillet and toss to coat with shallot mixture. Sprinkle with remaining dill or tarragon, salt and pepper. Cook peas until crisp-tender, about 2 to 3 minutes.
• Divide peas between 4 dinner plates and top with salmon.

POACHED SALMON WITH SNOW PEAS

Steps:

• Bring water and lemon zest to a simmer in a large skillet. Season salmon fillets and add to pan with snap peas. Cover and cook 5 minutes, until salmon is opaque throughout; transfer to a platter. Drain and toss peas with butter, mint, and watercress. Drizzle with olive oil and season.