Pan-Seared Salmon with Green Pea and Broad Bean Crush

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June’s gardens overflow with sweet peas and tender broad beans at their fleeting peak — the perfect moment to pair them with crisp-skinned salmon. This bright, protein-rich plate captures late spring on a fork: a smashed green crush spiked with mint and lemon, crowned with golden-seared fish. Fresh, fast, and impossibly elegant for a weeknight or a garden lunch.

⏱ Prep 20 min 🔥 Cook 15 min 👥 Serves 4 📊 Level Easy

Ingredients for 4 people

• 4 salmon fillets, skin on, about 6 oz (170g) each
• 1¾ cups (250g) fresh or frozen peas
• 1¾ cups (250g) podded broad beans (fava beans), fresh or frozen
• 3 tbsp (45ml) extra-virgin olive oil, plus extra for searing
• 1 small garlic clove, finely grated
• ¼ cup (8g) fresh mint leaves, finely chopped
• 1 lemon (zest and juice)
• 2 oz (55g) feta or ricotta salata, crumbled (optional)
• 2 tbsp (15g) toasted pine nuts or chopped almonds
• Salt and freshly ground black pepper, to taste

The Recipe

• Bring a pot of salted water to the boil. Add the broad beans and cook 2 minutes, then add the peas and cook 2 minutes more. Drain and refresh under cold water.
• If using mature broad beans, slip off the grey outer skins to reveal the bright green centres — this takes a few minutes but transforms the colour and texture.
• Tip about three-quarters of the peas and beans into a bowl. Add the garlic, mint, lemon zest, half the lemon juice and 3 tbsp olive oil. Crush roughly with a fork or potato masher into a chunky green crush. Stir in the remaining whole peas and beans. Season well.
• Pat the salmon fillets completely dry and season both sides with salt and pepper.
• Heat a thin film of olive oil in a non-stick or heavy skillet over medium-high heat. Place the salmon skin-side down and press gently for 10 seconds to stop curling.
• Sear undisturbed for 4–5 minutes until the skin is crisp and golden, then flip and cook 2–3 minutes more, until just cooked through and the centre is barely opaque.
• Warm the green crush briefly if needed. Spoon onto plates and crown with the salmon, skin-side up.
• Scatter with crumbled feta and toasted pine nuts, finish with the remaining lemon juice and a drizzle of olive oil. Serve immediately.

©Nature&Garden