Roasted Salmon With Peas and Radishes

A fast spring supper: salmon roasts in the oven while radishes and peas cook down into a buttery pan sauce with capers, mustard and miso. Choose radishes with fresh, healthy greens at the market, because the leaves go in too.

Serves 4 · 15 minutes

Ingredients

• 4 (6-ounce) skin-on salmon or trout fillets
• ¼ cup extra-virgin olive oil, divided
• Kosher salt and black pepper
• 3 tablespoons unsalted butter, divided
• 2 bunches radishes with greens (about 1 pound), radishes halved and 1 cup leaves set aside
• 1½ cups fresh or frozen peas (no need to thaw)
• 2 tablespoons drained capers
• 1 tablespoon white miso
• 1 teaspoon Dijon mustard
• ¼ cup chopped dill or parsley

Instructions

1. Heat the oven to 425°F. On a rimmed baking sheet, rub the fish with 2 tablespoons of the oil, season lightly with salt and pepper and turn it skin side up. Roast until just opaque in the center, 8 to 10 minutes.
2. While the fish cooks, melt 1 tablespoon butter with the remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add the halved radishes, season with salt and pepper and cook, stirring now and then, until golden and slightly softened, about 8 minutes.
3. Add 1 cup water along with the peas, capers, miso and mustard, stirring until the miso and mustard dissolve. Cook until the peas are tender, 3 to 4 minutes.
4. Add the last 2 tablespoons butter and simmer until the liquid turns into a light sauce, about 2 minutes. Season, then stir in the radish greens and dill.
5. Spoon the vegetables into plates or shallow bowls, set a fillet on each and pour the pan sauce over the top.

Tips

• No radishes? Use 1 pound diced zucchini (cook it about 5 minutes) or two 14-ounce cans whole artichokes, drained and halved (about 3 minutes).
• If you don't have miso, leave it out or add a splash of soy sauce instead.

Adapted from NYT Cooking.