Garlic salmon with rocket and minted peas
Impress the family by plating up a restaurant-quality meal tonight. This garlic salmon dish is fresh, zesty and surprisingly easy to make.
- 3 tsp extra virgin olive oil
- 4 Coles Australian Skin-On Salmon Portions
- 50g butter
- 2 garlic cloves, crushed
- 2 cups (240g) frozen peas
- 1/2 cup mint leaves, torn
- 1/2 cup (120g) crème fraîche
- 120g pkt Coles Australian Baby Rocket
- 2 tbs lemon juice
Heat the oil in a large non-stick frying pan over high heat. Add the salmon, skin-side down. Reduce heat to medium-high and cook for 2 mins or until skin is crispy. Turn the salmon and reduce heat to low. Add the butter and garlic. Cook for 1 min, spooning butter mixture over the salmon. Season.
Meanwhile, cook the peas in a medium saucepan of boiling water for 2 mins or until heated through. Drain well. Return to the pan with the mint and 2 tbs of the crème fraîche. Stir to combine. Season.
Combine the rocket and lemon juice in a medium bowl. Divide the pea mixture among serving plates. Season. Top with the salmon and rocket mixture. Serve with the remaining crème fraîche.
Seafood swap: Try this easy recipe using trout or barramundi fillets instead of the salmon.