I think I found my new favorite recipe. Thank you Giada! I can’t say enough about this salmon dish. I made it twice in one week, if that tells you anything. The combination of tart lemon broth and minty pea puree is outstanding. When you put everything together on the plate it is a lovely presentation that looks like it took hours to make. In actuality, it is incredibly easy and quick!
The original recipe had the salmon cooked in a skillet on the stovetop. I was hesitant to do that since salmon can be slightly odiferous when cooked in a small one bedroom condo. I opted to roast it in the oven, which was quick and effortless. I bought salmon that still had the skin and placed it skin side down on a foil lined pan. I sprinkled it generously with salt and pepper and after about 12-15 minutes in a hot oven it was perfectly cooked and the fillet slid right off the skin.
If you need another reason to make this recipe…. Do it for your health. Not only is salmon delicious, it is also one of the world’s healthiest foods. It is a great source of lean protein, packed with omega-3 fatty acids and contains healthy vitamins and minerals.
The Perfect Pairing for this salmon dish is a spoon. You are going to want a spoon handy to get every last bit of the lemon broth and puree. It is that good.
Oven Roasted Salmon in a Lemon Broth with Pea Puree
Adapted by Lindsay at Perfecting the Pairing from Giada De Laurentiis
· 1 Tb olive oil
· 1 large shallot, diced
· Zest of one lemon
· Juice of two lemons (about 1/3 cup)
· 1 ½ cups reduced sodium chicken broth
· 1 Tb fresh mint, julienned
· 1, 16 oz, bag of frozen peas, thawed
· ¼ cup fresh mint leaves
· 2 cloves of garlic
· ½ tsp kosher salt
· ½ tsp freshly ground black pepper
· ½ cup extra virgin olive oil
· ½ cup grated Parmesan or Romano cheese
· 4 (4 to 6 oz) salmon fillets, skin-on
· Salt and pepper
Preheat your oven to 450 degrees F.
To make the lemon broth, heat the olive oil in a medium saucepan over medium heat. Add the shallots and sauté until tender. Add the lemon juice, zest, and chicken broth. Bring to a simmer. Cover and keep warm over low heat.
To make the pea puree, add the thawed peas to the bowl of a food processor, along with the mint, garlic, salt and pepper. Puree the mixture until combined. Slowly add the olive oil in a steady stream with the processor on. The puree should be a light green color with a smooth texture. Transfer the puree to a small saucepan and add the grated cheese. Warm the puree over low heat. You could also transfer it to a microwave safe bowl and heat it in the microwave.
Place the salmon, skin side down, on a foil lined baking tray. Sprinkle the salmon generously with salt and pepper. Place the tray in the oven and cook 12-15 minutes or until the salmon is just cooked and starts to flake. The salmon should slide right off the skin.
To assemble the dish, add the tablespoon of julienned mint leaves to the lemon broth and stir to combine. Place a large spoonful of the pea puree on each plate/bowl and spoon the lemon broth around the puree. Lay a salmon fillet on top of the puree and serve.