Salmon with peas, bacon and lettuce

Salmon with peas, bacon and lettuce

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

lemon-flavoured mayo gives a delicious zing to this hearty midweek fish special.

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Nutrition information, Main recipes


  • 4 (about 180g each) skin-on salmon fillets
  • 2 teaspoons olive oil
  • 1 x 500g pkt frozen peas
  • 40g butter, chopped
  • 3 green shallots, ends trimmed, thinly sliced
  • 2 bacon rashers, rind removed, thinly sliced
  • 50g (1 cup) shredded iceberg or cos lettuce leaves

Lemon mayonnaise

  • 125g (1/2 cup) whole egg mayonnaise
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon fresh lemon juice


  • Step 1
    Rub both sides of the salmon with oil. Season with salt and pepper. Heat a large frying pan over medium-high heat. Add the salmon and cook for 3-5 minutes each side or until the flesh flakes when tested with a fork in the thickest part.
  • Step 2
    Meanwhile, cook the peas following packet directions or until tender. Drain. Melt half the butter in a medium saucepan over medium heat. Add the shallot and bacon and cook, stirring, for 2 minutes or until the shallot is soft and the bacon is light golden. Add the lettuce and cook, stirring, for 1 minute or until the lettuce just wilts. Add the peas and remaining butter and stir until well combined. Season with salt and pepper.
  • Step 3
    To make the lemon mayonnaise, combine the mayonnaise, lemon rind and lemon juice in a small bowl.
  • Step 4
    Divide the pea mixture among serving plates. Top with salmon and drizzle over the lemon mayonnaise. Season with pepper to serve.

  • Low carb
  • Low sugar
  • Lower gi


  • 3536 kj


  • 63g

    Fat Total

  • 17g

    Saturated Fat

  • 7g


  • 56g


  • 175mg


  • 468.73mg


  • 6g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve


More options

1) Creamy salmon & green pea pasta: Omit the bacon, lettuce and mayonnaise. Replace the salmon fillets with 1 x 415g can pink salmon, drained, skin and bones removed. Reduce the peas to 150g (1 cup) and thaw. Cook 250g dried spiral pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Melt the butter in a saucepan over medium heat. Add the shallot and cook for 2-3 minutes or until shallot softens. Add 60ml (1/4 cup) white wine and simmer for 1 minute. Add the lemon juice and rind, 3 tsp wholegrain mustard, 1 x 300ml ctn pouring cream and the peas. Bring to the boil. Simmer for 1-2 minutes or until sauce thickens. Add the sauce to the pasta with the salmon and 2 tbs chopped fresh continental parsley, and toss to combine. Divide among serving bowls and serve.

2) Crumbed ocean trout with garlic mayonnaise: Omit the peas, butter, shallots, bacon, lettuce and lemon rind. Replace salmon with 4 skin-on ocean trout fillets. Reduce the lemon juice to 2 teaspoons. Combine 70g (1/3 cup) couscous, 1 tbs chopped fresh dill and 1 tsp grated lemon rind on a plate. Place the trout, skin-side down, on a plate and spread with 2 tbs sour cream. Transfer the trout, skin-side up, to the couscous mixture and press to coat. Continue from step 2. Add 1 garlic clove, crushed, and 2 tbs sour cream to the mayonnaise mixture in step 4. Serve with stir-fried baby Asian greens.

3) Lemon & herb baked fish: Omit the peas, butter, shallots, bacon and lettuce. Replace the salmon with 4 firm white fish fillets. Increase the oil to 2 tablespoons. Preheat oven to 220°C. Combine 4 large sebago (brushed) potatoes, peeled, cut into 2cm-thick matchsticks, and 1 tablespoon of oil in a bowl. Season with salt. Transfer to a baking tray and bake in oven for 25 minutes or until golden. Cut four 25cm-diameter discs from non-stick baking paper. Place 1 fish fillet in the centre of each disc. Drizzle 1 teaspoon of oil and 1 teaspoon of lemon juice over each fish fillet. Fold to enclose. Place on a baking tray. Bake for 10-15 minutes. Combine 1 tbs chopped fresh chives, 1 tbs chopped fresh dill, 1 tbs chopped fresh parsley and the lemon rind in a bowl. Sprinkle over the fish. Serve with the chips and mayonnaise.

  • Author: Kathy Knudsen
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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