Roasted Salmon With Peas and Radishes

By Kay Chun

Published April 10, 2020

Roasted Salmon With Peas and Radishes
Julia Gartland for The New York Times (Photography and Styling)
Total Time
15 minutes
Rating
5(3,286)
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
  • ¼cup extra-virgin olive oil
  • Kosher salt and black pepper
  • 3tablespoons unsalted butter
  • 2bunches 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)
  • 1½cups fresh or frozen peas (no need to thaw)
  • 2tablespoons drained capers
  • 1tablespoon white miso
  • 1teaspoon Dijon mustard
  • ¼cup chopped dill or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

497 calories; 33 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 38 grams protein; 734 milligrams sodium

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.

Ratings

5 out of 5
3,286 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.

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.

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.

AMP

This recipe is such a delicious burst of spring flavor. I’ve tried it twice, exactly as written aside from adding a few minutes to get a thicker cut of salmon to 125 degrees, and it has been delicious. My husband who typically hates peas loves this recipe too. My five year old even happily asked for seconds! The true test!

Ashley Kinoshita

This is my first nope from NYT for me. I do not understand how this has a 5 out of 5 stars. I pretty solidly went with the recipe as written, with the exception of adding sake instead of water or wine as many others suggested. I figured it would pair well with the miso, and will have a hard time accepting this was a mistake on my part. Veggies were under cooked, salmon was overcooked, flavors were super off. Salmon would have been better skin side down. Radishes were underwhelming this way.

SimonGreedwell

Extremely easy and really tasty. It all comes together super quickly and I feel like you can toss in whatever you're trying to use up and it will probably come out OK. Used a couple of leftover garlic scapes, which was a nice addition.

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