Oven-Seared Salmon with Fresh Snap Peas

This delicate, buttery dish is perfect for summertime dining because it lets the flavors of the fresh ingredients shine. Sugar snap peas are served under the salmon, mingling with the juices from the fish to take on a rich flavor.

4 (6-oz.) salmon fillets (1 inch thick), skin removed
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 tablespoons butter, divided
1/4 cup minced shallots
4 tablespoons chopped fresh dill or tarragon, divided
1 1/3 cups diagonally thinly sliced sugar snap peas

1. Heat oven to 450°F. Sprinkle salmon with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

2. Melt 2 tablespoons of the butter in large nonstick skillet over medium heat. Add salmon; increase heat to medium-high. Cook 1 to 1 1/2 minutes or until salmon just begins to lightly brown. Turn salmon; place on small rimmed baking sheet.

3. Melt remaining 2 tablespoons butter in same skillet over medium-low heat. Add shallots; cook 10 seconds or until fragrant. Spoon 1 tablespoon of the shallot mixture over salmon; sprinkle with 2 tablespoons of the dill. Bake 4 to 7 minutes or until salmon just begins to flake.

4. Meanwhile, add peas to skillet; toss to coat with shallot mixture. Sprinkle with remaining 2 tablespoons dill, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 2 to 3 minutes or until peas are crisp-tender. Serve salmon over peas.

4 servings

PER SERVING: 365 calories, 21.5 g total fat (10 g saturated fat), 37.5 g protein, 4.5 g carbohydrate, 140 mg cholesterol, 405 mg sodium, 1 g fiber


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