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Salmon with Pea Pesto

Updated: Dec 9, 2018

This photogenic dish has appeared on the menu of my last two Supper Clubs and for good reason. I can literally make this from start to finish in less than 30 minutes - baring no interruptions from the kids. The feedback from my ten dinner guests has been outstanding. I have heard from ladies who "do not like salmon" who love this meal. I heard from one person who "does not like mint" who loves this meal.


(serves four)

4 6-ounce pieces salmon

For the Lemon Brodetto

2 tablespoons olive oil (I like California Olive Ranch EVOO)

1 shallot, diced

2 lemons, juiced

1 lemon, zested

2 cups chicken broth (I like to use Better than Bouillon paste or homemade)

1 tablespoon chopped fresh mint leaves

For the Pea Pesto

2 cups frozen peas, thawed

1/4 cup fresh mint leaves

1 clove garlic

Kosher salt and black pepper

1/2 cup olive oil

1/2 cup grated parmesan

Lemon Brodetto

Warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

Pea Pesto

Combine the peas, mint, garlic, and parmesan in a food processor and pulse to puree. With the machine running, add the olive oil in a steady drizzle. Taste for seasoning and add salt and pepper as needed. The texture should be thick like oatmeal.


Line a sheet pan with foil and place the salmon skin side down in the middle. Season with salt and pepper, drizzle with olive oil. Bake in a 400-degree oven for 15 minutes.

Plate and serve

To assemble the dish, add a tablespoon of chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

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