Oven Roasted Salmon in Lemon Broth with Pea Puree

Name: Oven Roasted Salmon in Lemon Broth with Pea Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Shallot, Diced; 1 whole Lemon, Zested; ⅓ cups Freshly Squeezed Lemon Juice (for 1/3 Cup You'll Probably Need 2 Whole Lemons); 1- 1/2 cup Reduced Sodium Chicken Broth; 1 Tablespoon Fresh Mint, Julienned; 16 ounces, weight Bag Of Frozen Peas, Thawed; 1/4 cups Fresh Mint Leaves; 2 cloves Garlic; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/2 cups Olive Oil; 1/2 cups Grated Parmesan Or Romano Cheese; 4 whole (4 To 6 Oz Size) Salmon Fillets, Skin On; Salt And Pepper

Servings: persons

1 Tablespoon Olive Oil
1 whole Shallot, Diced
1 whole Lemon, Zested
⅓ cups Freshly Squeezed Lemon Juice (for 1/3 Cup You'll Probably Need 2 Whole Lemons)
1- 1/2 cup Reduced Sodium Chicken Broth
1 Tablespoon Fresh Mint, Julienned
16 ounces, weight Bag Of Frozen Peas, Thawed
1/4 cups Fresh Mint Leaves
2 cloves Garlic
1/2 teaspoons Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1/2 cups Olive Oil
1/2 cups Grated Parmesan Or Romano Cheese
4 whole (4 To 6 Oz Size) Salmon Fillets, Skin On
Salt And Pepper

1
Preheat your oven to 450 F.
2
To make the lemon broth, heat the olive oil in a medium saucepan over medium heat.
3
Add the shallots and saute until tender.
4
Add the lemon juice, zest and chicken broth.
5
Bring to a simmer.
6
Cover and keep warm over low heat.
7
To make the pea puree, add the thawed peas to the bowl of a food processor, along with the mint, garlic, salt and pepper.
8
Puree the mixture until combined.
9
Slowly add the olive oil in a steady stream with the processor on.
10
The puree should be a light green color with a smooth texture.
11
Transfer the puree to a small saucepan and add the grated cheese.
12
Warm the puree over low heat.
13
You could also transfer it to a microwave safe bowl and heat it in the microwave.
14
Place the salmon, skin side down, on a foil lined baking tray.
15
Sprinkle the salmon generously with salt and pepper.
16
Place the tray in the oven and cook 12-15 minutes or until the salmon is just cooked and starts to flake.
17
The salmon should slide right off the skin when its done.
18
To assemble the dish, add the tablespoon of julienned mint leaves to the lemon broth and stir to combine.
19
Place a large spoonful of the pea puree on each plate/bowl and spoon the lemon broth around the puree.
20
Lay a salmon fillet on top of the puree and serve.
21
Adapted from a Giada De Laurentiis recipe.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Shallot, Diced, 1 whole Lemon, Zested, ⅓ cups Freshly Squeezed Lemon Juice (for 1/3 Cup You'll Probably Need 2 Whole Lemons), and more.

Yes, Oven Roasted Salmon in Lemon Broth with Pea Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!