Roasted Salmon With Peas and Radishes

By Kay Chun

Published April 9, 2020

  • Two servings of roasted salmon with peas and radishes are shown on white plates.
    Julia Gartland for The New York Times (Photography and Styling)
Media 1 of 1
Total Time
15 minutes
Rating
5(3,813)
Comments
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Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there’s no miso to be found, just leave it out or sub with a splash of soy sauce.

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Ingredients

Yield:4 servings

  • 4 (6-ounce) skin-on salmon or trout fillets

  • ¼ cup extra-virgin olive oil

  • Kosher salt and black pepper

  • 3 tablespoons unsalted butter

  • 2 bunches radishes with greens (about 1 pound), radishes halved, 1 cup leaves reserved (or 1 pound diced zucchini, or two 14-ounce cans whole artichokes, drained and halved)

  • 1 ½ cups fresh or frozen peas (no need to thaw)

  • 2 tablespoons drained capers

  • 1 tablespoon white miso

  • 1 teaspoon Dijon mustard

  • ¼ cup chopped dill or parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 123 milligrams cholesterol; 497 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 10 grams saturated fat; 33 grams fat; 4 grams fiber; 734 milligrams sodium; 38 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

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Ratings

5 out of 5
3,813 user ratings
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Comments

Jerry B

If you roast skin side up the fat under the skin permeates the salmon, increasing its flavor.

Margaret

This dish is amazing, even if I didn't have the miso. I made it with radishes and peas... The sauce could be bottled and that sold. But start with the veg first as it takes at least twice as long with the salmon.

Yvette

I cook a lot of fresh salmon and this dish is a welcome addition to my usual roster of recipes. I tend to wrap salmon in foil but cooking it unwrapped and skin side up really crisps up the skin (and I love the skin). The radish and pea broth is wonderful, a revelation. I didn’t have dill or radish leaves so I served the salmon on a bed of mixed lettuce leaves. A comforting meal for lockdown down here in New Zealand. Stay safe everyone.

Martha O

Did not have radishes on hand, substituted Chioggia beets (red and white swirls inside) and greens instead. Diced the beets and cooked longer, around 10 minutes. I never roast expensive wild caught salmon at a high oven temp, instead oil fish very lightly, allow to come to almost room temp, and roast at 300 for about the same time. Beets and greens offered same color variation as radishes, husband said a keeper!

ALKA

This was pretty oily, I would suggest not oiling your salmon unless it’s sockeye and cutting the butter and oil at least by half. My radishes didn’t cook through (they were all a bit over an inch in diameter) so next time I’d cut them in quarters. I don’t think the radishes themselves had a lot of flavor, maybe roasting with the salmon would have improved things? I had high hopes based on the reviews but it just didn’t gel for me.

Reagan O

Checking in as a college student who never writes reviews - this is delicious. Well worth paying for salmon (far out of my typical budget). Quick, easy, tastes luxurious, and holds up even if you accidentally buy frozen salmon with no skin. Thank you, as always, NYT.

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