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
- Heat oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
- Squeeze a little lemon juice over salmon and transfer fish to serving plates.
- 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.