Baked Salmon with Pea Puree is a delicious main dish full of colour and flavour. This recipe creates a dish that looks fancy, tastes amazing and is perfect with a chilled Marlborough Sauvignon Blanc. While I serve this as a main dish, a smaller portion could be served as a starter.
As a side dish, I would suggest simple potatoes with pan fried creamy leeks. I have used this combination on a number of occasions and received nothing but compliments. The mixture of cumin, coriander, turmeric and allspice of the salmon partners so well with the leeks.
Baked Salmon with Pea Puree uses salmon but trout, cod and any firm white fish would work. You just need to play with the herbs and spices to get the right balance. Salmon is robust enough to handle.
Finally, I have actually made this in advance but not assembled it. Make the pea puree and store in an airtight container in the fridge once cold. The salmon can be cooked and then allowed to fully cool before storing between greaseproof paper in an air tight container. Simply place the puree in a pan over a medium heat to warm through while the salmon can be covered in foil and popper into the oven for 10 minutes or until fully reheated.
Baked Salmon with Pea Puree
Ingredients
- 4 large salmon fillets
- 1 lbs peas
- 2 large lemons juice only/divided by 2
- ¼ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp ground coriander
- ¼ tsp ground allspice
- ½ cup vegetable stock broth
- Salt to taste
- Ground black pepper to taste
- Lemon quartered to serve
Instructions
- Preheat your oven to 220C/425F/Gas Mark 7.
- Add the peas, lemon juice, stock and ¼ tsp salt and pinch of pepper to a blender and blitz until lovely and smooth.1 lbs peas, 2 large lemons, ½ cup vegetable stock, Salt, Ground black pepper
- Lightly oil the base of an oven proof baking dish and place the 4 salmon fillets with a small space in between.4 large salmon fillets
- In a small bowl, add the cumin, turmeric, coriander and all spice and stir to fully combine.¼ tsp ground cumin, ¼ tsp ground turmeric, ¼ tsp ground coriander, ¼ tsp ground allspice
- Lightly oil the salmon fillets on both sides and then sprinkle the spice/herb mixture over the fillets.
- Gently sprinkle to juice of the second lemon over the salmon and place into the preheated oven.2 large lemons
- Bake for 15 minutes or until the salmon is cooked thoroughly.
- While the salmon is baking, pour the pea puree into a saucepan over a medium heat and stir until thickened.
- Once everything is ready, add the puree to a plate and place the salmon fillet on top.
- Pour the cooking juices around the puree as its packed with flavour.
- Garnish with the lemon wedge.Lemon
11 comments
Such an impressive recipe. Easy to follow but the results look 5 star
The peas blended with lemon juice and stock create a luscious, flavour-packed purée that complements the salmon’s richness.
The salmon fillets baked to perfection with aromatic spices made my kitchen smell heavenly. The pea purée was smooth and delicious, with the lemon adding just the right amount of freshness.
The hint of cumin and turmeric adds warmth, while the zesty lemon brightens every bite. The purée’s silky texture is both comforting and indulgent. Totally loved it.
The spice mixture elevated the salmon without overshadowing its natural flavour, and the pea purée was a revelation – sweet, tangy, and velvety. The lemon wedges for garnish add a nice finishing touch.
This baked salmon dish is a triumph of simplicity and elegance. The tender, flaky salmon, enhanced by a perfectly balanced spice blend, pairs beautifully with the vibrant pea purée.
The spices are subtle but bring depth, and the lemon’s acidity ties it all together. It’s surprisingly easy to make and a great way to wow your family without much effort.
I loved how straightforward this recipe is.
The quick preparation and minimal cleanup make this a go-to for busy evenings. Highly recommended for those who want to eat well without spending hours in the kitchen.
Even the picky eaters in my family loved this dish.
This recipe is a wonderful blend of taste and health. The salmon came out perfectly flaky, and the spice rub added a gentle kick of warmth without overpowering the fish.
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