We've added a french pistou to this oven baked salmon. Bright and lemony smashed peas with a hint of tarragon will be the only way your going to want to eat peas!
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Salmon Fillets, skin-on(ContainsFish/Poisson, Seafood/Fruit de Mer)
Preheat the oven to 425°F (to bake the salmon). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Finely chop the parsley. Finely chop 1 tbsp tarragon leaves (dbl for 4 ppl). Mince or grate the garlic. Zest, then juice half the lemon (1 lemon for 4ppl). Cut the remaining lemon into wedges.
Pat the salmon dry with paper towels, then season with salt and pepper. On a foil-lined baking sheet, arrange the fish fillets with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in the centre of the oven, until the fish is opaque in the centre and cooked through, 6-8 min. (TIP: Cook to a minimum internal temp of 70°C/158°F, as size may vary.**)
Meanwhile, in a small bowl, stir together the parsley, half the garlic, 1 tbsp lemon juice (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.
Heat a small pot over medium heat, then add 1 tbsp butter (dbl for 4 ppl) and remaining garlic. Swirl the pan and cook until the garlic is fragrant, 1 min. Add the peas and 1 tbsp water (dbl for 4 ppl). Cook until warmed through, 1-2 min. Remove the pan from the heat.
Using a potato masher, lightly mash the peas. Add the tarragon and 1 tsp lemon zest (dbl for 4 ppl). Season with salt and pepper. In a medium bowl, whisk together 2 tsp lemon juice (dbl for 4 ppl) and 2 tsp oil (dbl for 4 ppl). Set aside.
Add the spring mix to the medium bowl with the lemon vinaigrette. Season with salt and pepper. Divide the salmon, mashed peas and salad between plates. Spoon the parsley pistou over the salmon.