Serves 4



For the Salmon:


2 Tbsp Rapeseed Oil

4 175 g Salmon Fillets

16 Cherry Tomatoes, stalks left on

Juice of half a Lemon

Sea Salt & Freshly Ground Black Pepper


For the Pea and Citrus Crush:


750 g Frozen Peas

Juice & Grated Zest of 2 Lemons

2 Tbsp Rapeseed Oil

A pinch of Sugar


How to cook


For the Salmon:


Preheat the oven to 200 degrees C

Heat the Rapeseed Oil in a large frying pan

Add the Salmon Fillets and cook for 1-2 minutes on each side

Transfer to a baking tray

Place the Tomatoes on the tray and drizzle over the the juices from the frying pan along with the Lemon Juice

Season well and roast in the oven for 10 minutes or until the Salmon is cooked


For the Pea and Citrus Crush:


Boil the Peas in slightly salted water for 3 minutes

Drain and return to pan

When the Salmon is cooked drain the juices over the Peas

Add the Lemon Zest to the Peas, season well and crush lightly with a potato masher

In a small jug mix together the Rapeseed Oil and Lemon Juice with a pinch of Sugar

Place the Peas and Citrus Crush divided between 4 plates

Top with the Salmon Fillets

Garnish with 4 Cherry Tomatoes

Drizzle over the Lemon and Oil dressing

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