WEEKDAYS 1e|12c|p

Pan-Seared Salmon with Spring Vegetables & Pea-Mint Pesto

Curtis Stone
Servings: 4
30 to 60 min
Part 1 of 2

Gorgeous, healthy, and delicious...three things that come to mind when you taste Curtis' amazing fish dish!

  • Ingredients
  • step-by-step directions
Pan-Seared Salmon with Spring Vegetables & Pea-Mint Pesto
  • Pea-Mint Pesto
  • 3/4 pound Fresh English Peas; shucked
  • 1 cup Loosely Packed Fresh Basil Leaves
  • 1 cup Loosely Packed Fresh Mint Leaves
  • 3/4 cup Extra-Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 1/2 teaspoons Finely Grated Lemon Zest
  • Kosher Salt & Freshly Ground Black Pepper
  • Pan-Seared Salmon with Spring Vegetables
  • 2 tablespoons Olive Oil
  • 1 small Shallot; finely chopped
  • 1 Garlic Clove; finely chopped
  • 12 Ramps; white parts thinly sliced & green tops whole; separated
  • 12 Baby Carrots (5 ounces total); scrubbed; tops trimmed; halved lengthwise
  • 12 Asparagus; woody ends trimmed
  • 3 ounces Sugar Snap Peas; trimmed and split open
  • 3/4 pound Fresh English Peas; shucked
  • 4 ; 5 ounce Scaled Skin-On Salmon Filets; preferably from the head end; skin scored
  • To make the Pesto:
  • In a large pot of boiling Salted water, blanch the Peas for about 2 minutes, or just until tender. Transfer immediately to ice water to stop them from cooking. Remove from the ice water, and drain very well on paper towels.
  • In a small food processor, blend the Basil, Mint, 3/4 cup of Oil, Lemon Juice and Zest until nearly smooth. Add the blanched Peas and pulse to coarsely chop the Peas or form a smoother puree. Season with Salt and Pepper and set the Pesto aside.
  • To cook the Vegetables and Salmon:
  • Heat a medium sauté pan over medium heat. Add the Oil and then add the Shallot and Garlic to sauté. After 1-2 minutes, toss in the Ramps, sprinkle with Salt and Pepper, and sauté for about 1 minute, or until they begin to soften. Add the Carrots and sauté for about 5 minutes, or until they are crisp-tender.
  • Add the Asparagus and Sugar Snap Peas and sauté for about 3 minutes, or until the Asparagus and Peas are crisp-tender.
  • Off the heat, add the Peas and fold in some of the Pesto (about 2/3 cup) to coat. Season to taste with Salt.
  • Meanwhile, sprinkle the Salmon Fillets with Salt and Pepper. Place the Salmon skin side down in an unheated large heavy nonstick sauté pan. Place the pan over high heat and cook the Salmon for about 4 minutes, or until the skin of the Salmon is golden brown.
  • Turn the Salmon over and cook for 1 to 2 minutes, or until it is mostly opaque, with a rosy center when pierced in the thickest part with the tip of a small knife. Transfer to a platter and let rest for 2 minutes.
  • Divide the Salmon among 4 plates. Surround with the Vegetables and more Pesto and serve.
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