Salmon with pea mash and fennel salad

Salmon with pea mash and fennel salad

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  • 0:25 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Serve crispy skin salmon on a bed of pea mash and fennel salad for a quick and presentable meal.

Featured in
Quick meals, Easter


  • 500g frozen peas
  • 1 small fennel bulb, thinly sliced, fronds reserved
  • 1/4 bunch radishes, sliced
  • 1 cup celery heart leaves (from the inner stalks only)
  • 1 small red onion, thinly sliced
  • 1 tablespoon lemon juice
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 x 180g salmon fillets


  • Step 1
    Place peas in a bowl and cover with boiling water. Stand for 1 minute, then drain. Set 1 cup (120g) peas aside. Puree the remaining peas in a blender, then transfer to a saucepan over low heat. Season and keep warm.
  • Step 2
    Toss the fennel and reserved fronds, radish, celery leaves, onion and reserved 1 cup (120g) peas in a bowl. Combine the lemon juice and 1/4 cup (60ml) oil in a bowl, then season and toss with the salad. Set aside.
  • Step 3
    Season the salmon with salt. Heat remaining 1 tablespoon oil in a frypan and cook salmon, skin-side down, for 2-3 minutes until crisp. Turn and cook for a further 1 minute. Transfer to a plate and rest, loosely covered with foil, for 2 minutes. Serve salmon with the pea mash and fennel salad.

  • Author: Valli Little
  • Image credit: Ben Dearnley
  • Publication:



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