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