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Lemon Butter Salmon with Dill Peas

5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 4 servings (2 ½ cups peas)
Category Main Dish
Cuisine American/French
Author Lauren Grant

Description

Buttery dill green peas lay the foundation for flavorful, moist pan-seared salmon and a rich lemon garlic butter sauce. This lemon butter salmon is savory and satisfying while also bright and fresh.

Ingredients

  • 4 slices baguette or crusty bread
  • Olive oil
  • Kosher salt
  • ½ recipe Lemon Garlic Butter Sauce
  • 1 ½ pound center-cut skin-on salmon fillet
  • Cracked black pepper
  • 1 (16-ounce) bag frozen peas
  • 2 tablespoons chopped fresh dill + more for serving*
  • Sliced chives for serving

Instructions

  • Heat oven to broil with rack set 6 inches from element. Arranges slices of bread on baking sheet; brush tops with olive oil and season with salt. Toast under broiler until tops are golden brown, about 2 minutes. Set aside.
  • Prepare Lemon Garlic Butter Sauce according to recipe instructions. Keep warm over low heat; whisking occasionally. 
  • Bring a medium saucepan of water to a boil. 
  • Meanwhile, cut salmon fillet into four 6-ounce fillets. Sprinkle ½ teaspoon each kosher salt and cracked pepper in bottom of an unheated 12-inch nonstick skillet. Arrange salmon fillets, skin side down, in skillet. Sprinkle ½ teaspoon each kosher salt and cracked pepper over fillets. 
  • Heat skillet over medium-high and cook salmon fillets, without moving, until fat begins to render, skin starts to brown, and the bottom ¼-inch of salmon fillets begin to turn opaque, 6–7 minutes.
  • Flip salmon fillets and continue to cook without moving until flesh side starts to brown, centers are still slightly translucent, and an instant-read thermometer inserted in centers registers 125ºF, 6–8 minutes more. Transfer salmon fillets to a plate, skin side down, and let rest 5 minutes. 
  • Season boiling water generously with salt, add peas and cook 3 minutes; drain and return to saucepan. Stir in 2 tablespoons Lemon Garlic Butter Sauce and fresh dill; season with salt, pepper and additional butter sauce to taste. Keep warm over low heat.
  • Divide peas between serving plates and top each with a salmon fillet. Spoon butter sauce over salmon and sprinkle with chives and dill. Tear toasted bread into bite-sized pieces then sprinkle over salmon and peas. 

Notes

* For the best results, use thick salmon fillets, preferably center-cut. For a full tutorial on this salmon cooking method, check out this recipe. You can also use 4 (6-ounce) skin-on salmon fillets, at least 1-inch thick
Use kosher salt—not table salt. Table salt will make the salmon too salty and it’s small granules will not create a crust on the salmon.
You can use 2 teaspoons dried dill in place of fresh dill in the peas. 
Gluten-Free: to make this recipe completely gluten-free, use sorghum flour instead of all-purpose flour in the butter sauce.
The USDA recommends cooking salmon to an internal temperature of 145ºF (63ºC), however I find salmon is always overcooked when cooked to that temperature. I recommend removing it from heat when it reaches an internal temperature of 125ºF (52ºC).

Nutrition

Serving: 1salmon fillet + ⅔ cup peas + 2 tablespoons sauce + 1 slice breadCalories: 658kcalCarbohydrates: 28gProtein: 34gFat: 44gSaturated Fat: 21gCholesterol: 137mgSodium: 842mgFiber: 8gSugar: 6g
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