Baked Salmon with Pea Puree, Roasted Jersey Royals, Pickled Radishes and Feta
A super simple salmon supper filled with the freshness of spring flavours. Flaky salmon, salty feta, crispy potatoes, crunchy pea shoots, sweet peas and citrus radishes all work beautifully together.
(Serves 4 - £2.45 per portion)
Halve or quarter the radishes and add to a bowl with 1 tbsp white wine or apple cider vinegar, 1/2 tsp salt and 1/2 tsp sugar. Leave to pickle at room temperature while you get on with the other jobs.
Halve or quarter 750g baby or new potatoes. Place on a lined baking tray, drizzle with olive oil or rapeseed oil, season generously with black pepper and plenty of sea salt flakes before roasting at 220C/200C fan for 35-40 minutes until golden and crispy. Tossing occasionally.
For the pea puree, add 200g defrosted peas to a food processor with a good dollop of creme fraiche or natural yoghurt, a couple of sliced spring onions if you have them, the juice of a lemon and a generous handful of mint leaves. Whizz until combined but the pureé still has some texture. Season and set aside.
When the potatoes are ready, add the salmon fillets to the same baking tray and season. Roast near the top of the oven for 8-10 minutes until just cooked.
To serve, spoon the puree onto plates, top with the salmon and potatoes, add the radishes, some pea shoots, extra mint leaves and some crumbled feta. Top with some toasted pumpkin seeds and a lemon wedge on the side.