Recipes // Main Dish Seafood // Roasted Mustard and Herb Salmon with Pea Smash

Roasted Mustard and Herb Salmon with Pea Smash


By Ashton Keefe


  • 1 shallot, finely minced
  • 1 cup chopped parsley
  • 1 cup finely chopped chives
  • 4 scallions, green and white parts, chopped
  • Lemon and zest of 1 lemon
  • 1/4 cup Dijon mustard
  • 1/4 cup whole grain mustard
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons fine sea salt, divided
  • 1 - 1 1/2 lbs. salmon, skin on
  • 1/2 cup heavy cream/chicken broth/water
  • 1  10 oz. bag of frozen peas, thawed


  1. Preheat oven to 425° F.
  2. Combine shallot, parsley, chives, scallions, lemon juice and zest, mustards and olive oil. Stir until combine and season with 1 teaspoon of salt. Smear on top of salmon.
  3. In a large oven-safe skillet add 1 bag of frozen peas. Place salmon on top and fill with just enough cream/water/milk or broth to cover the peas. Season peas with pinch of salt.
  4. Cook for about 10-12 minutes or until fish is firm and falls apart when touched, but not dry in the center.
  5. Remove salmon and set aside, using a fork or potato masher mash peas until slightly broken and then serve under salmon.
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