Oven Roasted Salmon in Lemon Broth with Pea Puree

Ingredients

• FOR THE LEMON BROTH:
• 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)
• 1-½ cup Reduced Sodium Chicken Broth
• 1 Tablespoon Fresh Mint, Julienned
• FOR THE PEA PUREE:
• 16 ounces, weight Bag Of Frozen Peas, Thawed
• ¼ cups Fresh Mint Leaves
• 2 cloves Garlic
• ½ teaspoons Kosher Salt
• ½ teaspoons Freshly Ground Black Pepper
• ½ cups Olive Oil
• ½ cups Grated Parmesan Or Romano Cheese
• FOR THE SALMON:
• 4 whole (4 To 6 Oz Size) Salmon Fillets, Skin On
• Salt And Pepper

Preparation Instructions

Preheat your oven to 450 F.

To make the lemon broth, heat the olive oil in a medium saucepan over medium heat. Add the shallots and sauté until tender. Add the lemon juice, zest and chicken broth. Bring to a simmer. Cover and keep warm over low heat.

To make the pea puree, add the thawed peas to the bowl of a food processor, along with the mint, garlic, salt and pepper. Puree the mixture until combined. Slowly add the olive oil in a steady stream with the processor on. The puree should be a light green color with a smooth texture. Transfer the puree to a small saucepan and add the grated cheese. Warm the puree over low heat. You could also transfer it to a microwave safe bowl and heat it in the microwave.

Place the salmon, skin side down, on a foil lined baking tray. Sprinkle the salmon generously with salt and pepper. Place the tray in the oven and cook 12-15 minutes or until the salmon is just cooked and starts to flake. The salmon should slide right off the skin when it’s done.

To assemble the dish, add the tablespoon of julienned mint leaves to the lemon broth and stir to combine. Place a large spoonful of the pea puree on each plate/bowl and spoon the lemon broth around the puree. Lay a salmon fillet on top of the puree and serve.

Adapted from a Giada De Laurentiis recipe.