• Save to your scrapbook
  • Save to your scrapbook

    Lemon-roast salmon with pea and basil mash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Lemon-roast salmon with pea and basil mash

    A tasty midweek meal giving a new twist on salmon

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 1 garlic clove, crushed
    • 1 tbsp olive oil
    • 2 Select Farm salmon fillets, about 130g each
    • 250 g essential Waitrose Cherry Tomatoes
    • 1 tbsp Cooks' Ingredients nonpareille capers
    • 300g frozen petit pois
    • ½ x 25g pack basil
    • 150 ml hot vegetable stock
    • 1 lemon, zest and juice


    1. Preheat the oven to 200C, gas mark 6. Mix together the lemon zest, half the garlic and a dash of the oil, then rub over the salmon. Season, then set aside for 5 minutes.
    2. Put the tomatoes in a roasting tin, toss with the remaining oil and roast for 5 minutes. Add the salmon and roast for 8 minutes until the flesh flakes easily and the tomatoes are soft. Mix in the capers and 1 tbsp lemon juice.
    3. Meanwhile, put the frozen petits pois, the basil (stalks and all), remaining garlic and the stock in a pan. Simmer for 5 minutes, then whiz in a food processor to a chunky mash.
    4. Serve the mash with the fish, tomatoes and juices, and perhaps some extra basil leaves.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Aromatic, grassy and full of gooseberry fruit, this fabulous New Zealand Sauvignon is perfect with the green tones of pea and basil mash.


    Average user rating

    5 stars