Salmon · 20 minutes · Serves 2

Crispy Salmon with Minted Pea Puree and Asparagus

Delicious salmon served over sweet pea puree.

From the Hello Chef kitchen

The cut is available at our counter. Pick up the remaining ingredients separately.

At the counter & in the cupboard

For 2 people

Have oil, salt, pepper and water to hand. Some ingredients are used in part; follow the method.

You’ll need a blender for the pea purée.

Allergens in the Hello Chef recipe: Fish, Milk. Check the labels of the ingredients you use.

01Cook peas
- Boil the peas in lightly salted water for 1-2 min.
02Make mash
- Drain the peas.
- Add them to a blender with the mint leaves (reserve a few leaves for garnish) and sour cream.
- Blend until smooth.
- Season with salt and black pepper.
- Set aside.
03Cook asparagus
- Snap the woody ends off the asparagus and discard.
- Heat a griddle or frying pan over a high heat with a drizzle of olive oil.
- Add the asparagus.
- Fry for 3-4 min until golden brown.
Kitchen tip: Hold the asparagus at both ends and gently bend - it should snap exactly where the woody ends begin!
04Fry salmon
- Meanwhile, portion the salmon.
- Season the salmon generously with salt and pepper.
- Heat a pan over a medium-high heat with a drizzle of oil.
- Once hot, add the salmon fillets skin side down.
- Cook for 4-5 min until crispy.
- Flip and cook for 2 min further until cooked and starting to flake, but still juicy in the middle.
Kitchen tip: Use a wide spatula to flip the fish so you don't break it.
05Serve
- Slice the lemon into wedges.
- Serve the Crispy Salmon with Minted Pea Puree and Asparagus.
- Garnish with the remaining mint leaves and the lemon wedges.

Salmon: 63°C in the thickest part. Check with a food thermometer; timing varies with thickness and equipment. Cooking temperature guide.