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Salmon and Sugar Snaps is a great recipe that lets you enjoy the fresh, light flavors of spring and keep your family and friends well-nourished!  The flavors in Salmon & Sugar Snaps are bright and distinct and familiar, with just enough of a seasoning twist to keep it fresh. Grab some wild-caught salmon and sugar snap peas for a quick and tasty weeknight dish!

Salmon & Sugar Snaps

Recipe inspired by one from NYT Cooking
Makes 4 servings

  • 4 tbs extra-virgin olive oil, divided
  • 1 shallot, finely grated 
  • 1 tsp garam masala (can substitute curry powder)
  • 4 (6- to 8-ounce) salmon fillets
  • Kosher salt and black pepper, to lightly season salmon
  • 1 medium red onion, sliced in half from root to stem and then cut into very thin half moons
  • 4 cups (1 pound) sugar snap peas, trimmed and cut in half
  • 1 lemon, cut into 6 wedges
  • 1/2 cup chopped fresh parsley
  1. Heat oven to 400 degrees F.
  2. In a small bowl, stir together 1 tbs olive oil, shallot and garam masala. Lightly season salmon all over with salt and black pepper. Rub oil/spice/shallot mixture all over salmon.
  3. In a large nonstick ovenproof skillet, heat 2 tbs oil over med-high heat. Add salmon, skin-side down and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up.
  4. Do not wash out skillet. Reduce heat to medium and add the remaining tablespoon of oil. Stir in shallot and cook for 3 minutes. Add sugar snaps and cook/stir until peas have softened and browned slightly, 5 to 7 minutes.
  5. Put salmon, browned-side up, on top of vegetables and place pan in the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
  6. Squeeze a little lemon juice over salmon and transfer fish to serving plates.
  7. Stir parsley into vegetables. Taste, and add more salt, pepper or lemon juice, if needed. Add vegetables to each serving plate and pass the lemon wedges.
Notes: Mashed or riced cauliflower would be a great addition to this meal!