Description
This delectable One Pan Salmon with Mint Pea Puree and Caramelized Carrot Medallions is a vibrant and wholesome meal perfect for a quick yet elegant dinner. Featuring tender salmon fillets cooked in buttery goodness, a creamy and refreshing pea and mint puree, and sweet caramelized carrots, this dish combines fresh flavors and a beautiful presentation in only 25 minutes.
Ingredients
Pea Puree
- 3 tbsp Butter (divided from total 6 oz)
- 1/2 medium Yellow Onion, diced fine
- 10 oz Fresh English Peas (or frozen peas as alternative)
- 1/2 to 1 cup Chicken Stock, Vegetable Stock, or Water
- 1 cup Full-Fat Cottage Cheese
- 1/2 cup Fresh Mint Leaves
Caramelized Carrot Medallions
- 3 tbsp Butter (divided from total 6 oz)
- 4 large Carrots, sliced into medallions
- Kosher Salt and Pepper, to taste
Salmon
- 6 tbsp Butter (remaining from total 6 oz)
- 4 salmon fillets, 4 oz each, skin on
- Kosher Salt and Pepper, to taste
Garnish
- 1/4 cup Roasted Salted Pistachios, chopped
- Fresh Mint Sprigs
Instructions
- Prepare Pea Puree: Melt 3 tablespoons of butter in an oven-safe sauté pan over medium heat. Add diced onions and sauté until they begin to soften. Add peas and chicken or vegetable stock (or water), bringing the mixture to a simmer. Let the peas simmer for about 90 seconds. Transfer peas, onions, and cooking liquid to a blender, add cottage cheese, and blend until the mixture is smooth and creamy. Add fresh mint leaves and blend again. Adjust seasoning with salt and pepper as needed.
- Caramelize Carrots: In the same sauté pan (no need to clean), melt another 3 tablespoons of butter. Add the sliced carrot medallions and season with kosher salt and pepper. Cook over medium heat until carrots are al dente and slightly golden, about 6-8 minutes. Remove carrots from pan and set aside.
- Cook Salmon: Preheat your oven broiler on high. Melt the remaining 6 tablespoons of butter in the sauté pan. Place salmon fillets skin side down in the pan and season with salt and pepper. As the butter bubbles, baste the salmon frequently with it. Continue basting and cooking until the bottom half of the fillet appears cooked through when viewed from the side. Then, transfer the pan to the oven under the broiler and cook for 4-6 minutes, depending on the thickness of the fillets, until salmon is fully cooked and slightly browned on top.
- Plating: Divide the mint pea puree evenly among serving bowls. Place a salmon fillet on top of each portion, then arrange the caramelized carrot medallions alongside. Sprinkle chopped roasted pistachios over each serving and garnish with a fresh mint sprig for a vibrant finish.
Notes
- You can substitute frozen peas for fresh peas if out of season, just adjust simmering time slightly.
- If you prefer, use vegetable stock to keep this dish pescatarian-friendly.
- Be careful not to overcook the salmon under the broiler to maintain moisture.
- Make sure the skillet used is oven-safe for the broiling step.
- For a dairy-free version, substitute butter with olive oil and cottage cheese with silken tofu or a non-dairy yogurt if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Modern American
