Step 1: Make the Salmon!

Preheat your oven to 375*F

Line a baking dish with parchment paper and a drizzle of olive oil, then place your whole piece of salmon on top.

In a small bowl, combine the crushed garlic, Dijon mustard, honey, olive oil, and lemon juice. Brush the mixture all over the pink flesh of the salmon. Sprinkle over a little Maldon sea salt and crushed black pepper.

Place into the oven to roast for 20 minutes.

Step 2: Onto the Peas! 

Bring a pot of salted water to a boil. In a separate sauté pan, drizzle in a generous amount of olive oil.

Add in your sliced shallots, crushed garlic cloves, salt, and pepper. Sauté in the oil until softened.

Now, add in your zest and juice of 2 lemons and your white wine. Sauté for another 5 minutes until the liquid has reduced in half.

Once your water is boiling in your pot on the side, add in your fresh-shelled peas. Boil for 3 minutes and drain.

Toss the peas into a bowl of ice water you have ready. This will shock the peas and keep their bright green color. Drain the peas again and add them into the sauté pan to quickly combine with the shallots and garlic mixture and toss to combine for 1 minute.

Mash the peas with a potato masher a little so some of the peas are roughly smashed but not all of them, and remove from the heat.

Step 3: Serve and Enjoy!

Remove the salmon from the oven and onto a large serving platter. Place the peas scattered around and on top of the piece of roasted salmon and decorate with some fresh slices of lemon, diced fresh mint, and if you can get them, some fresh pea tendrils. I like to find them at the farmers markets around LA.

Enjoyed best with a crisp glass of Sauvignon Blanc! Enjoy! x