Roasted Salmon with Peas and Radishes

Roasted salmon with peas and radishes has a light white wine sauce and cooks in about 20 minutes.

Ingredients

24 oz salmon (four filets, 6 oz each)
2 bunches radishes
3 tbsp unsalted butter
1/4 cup olive oil
1 1/2 cups frozen peas
1/4 cup white wine
2 1/2 tsp dijon mustard
2 tbsp drained capers
3/4 cup water
1/4 cup chopped dill
kosher salt and fresh ground pepper (to taste)

1 Preheat the oven to 425 degrees F.

2 Heat the frozen peas in the microwave for about one minute until just thawed and set aside.

3 Trim the greens from the radishes and set aside, then slice radishes in half.

4 Line a baking sheet with a piece of parchment paper. Drizzle 2 tbsp olive oil on both sides of the salmon filets and season with salt and pepper. Place in the oven and bake to desired temperature, 8 - 12 minutes.

5 While the salmon bakes, melt 1 tbsp of the butter with the remaining 2 tbsp olive oil in a large skillet over medium heat. Add radishes, season with salt and pepper, and cook until tender, about 8 minutes.

6 Add the white wine and dijon mustard and whisk together, then add capers and water and stir to combine. Add the remaining butter, reduce heat to medium and simmer about 2 minutes.

7 Add the peas, dill and radish leaves and cook just until the radish leaves wilt and the peas are warmed through. Taste for seasoning.

8 Transfer the salmon to 4 plates and divide the vegetables and pan sauce evenly. Top with more fresh dill if desired and serve.