A fillet of salmon sat on a bed of green purée in the sun on cream plate

Seared salmon with pea purée

  • serves 2
  • Easy

Frozen peas, cooked with butter and shallot then whizzed into a vibrant purée, make the perfect bed for crisp-skinned salmon


Try this recipe for seared salmon with pea purée, then check out our pan-fried salmon, salmon pasta, spicy grilled salmon and more easy salmon recipes.



  • salted butter 1 tbsp
  • shallot 1 long, finely sliced
  • frozen peas 500g
  • vegetable stock 100ml
  • lemon ½, juiced, plus wedges to serve
  • skin-on salmon fillets 2
  • olive oil a drizzle
  • feta 50g, crumbled (optional)
  • sumac a pinch
  • dried chilli flakes a pinch
  • micro herbs, pea shoots, watercress or rocket a small handful, to serve


  • Step 1

    Melt the butter in a small pan and fry the shallot for a few minutes until softened. Add the peas and stock, and simmer for 5-10 minutes or until the peas are bright green and tender, and most of the liquid has evaporated. Use a stick blender or liquidiser to whizz to a smooth purée. Season well and add the lemon juice to taste. Add a splash of water if you prefer a looser purée.

  • Step 2

    Season the salmon on both sides then rub all over with oil. Heat a non-stick frying pan over a high heat and sear, skin-side down, for 3-4 minutes or until crisp-skinned. Flip and cook for 2-3 minutes or until cooked to your liking.

  • Step 3

    Spoon the purée into two shallow bowls and top with the salmon, skin-side up. Scatter with a crumbling of feta, if using, sumac and chilli flakes. Top with the salad and a drizzle more of olive oil.

Check out more of our easy salmon recipes

Miso salmon

Nutritional Information

  • Kcals 622
  • Fat 31.9g
  • Saturates 8.2g
  • Carbs 27g
  • Sugars 14.9g
  • Fibre 14g
  • Protein 49.8g
  • Salt 0.5g