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Pan Fried Salmon With Pea And Citrus Crush

Pan Fried Salmon With Pea And Citrus Crush
Cooking time
'
Nr of servings
4
Logo Thanks to Yes Peas !
'
Cooking time
4
Nr of servings

Ingredients

  • 2 tablespoons of rapeseed oil
  • 4 x 180g Salmon fillets
  • 4 branches of cherry tomatoes on the vine
  • A squeeze of lemon juice
  • Sea salt and black pepper
  • For the citrus crush:
  • 750 g of frozen peas
    Birds Eye Garden peas 800g
  • Juice and rind of 2 large lemons
  • Sea salt and black pepper
  • 2 tablespoons of rapeseed oil
  • A pinch of sugar

Method

  1. Preheat oven to 200°C/400°F/Gas Mark 6
  2. Heat a frying pan and add the rapeseed oil, seal the salmon fillets on each side and place on a baking sheet with the cherry tomatoes, drizzle over the juices from out of the frying pan along with a good squeeze of lemon juice, season well with sea salt and black pepper and roast in the oven for 8-10 minutes, until the salmon is just about cooked.
  3. Meanwhile, boil the peas in salted water for 3 minutes, drain and return to the pan and reserve. When the fish is cooked, drain the fish cooking juices over the peas, add the lemon rind, season with sea salt and black pepper and crush the peas with a potato masher.
  4. Mix the oil and lemon juice together with a pinch of sugar, sea salt and black pepper. Place the pea crush on 4 plates and top with the salmon, the vine tomatoes and drizzle with the lemon dressing.
  5. The pea and citrus crush is also good served with pan fried chicken breast.

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 565 32.8 4.6 8 0.5
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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