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Prep Time
7 Mins
Cook Time
20 Mins
Yield
Serves 4
Photo: Helen Dujardin; Styling: Mindi Shapiro-Levine

How to Make It

Step 1

Preheat oven to 475ºF. Line a baking sheet with foil and place 1 Tbsp. butter in center. Place salmon on top. Season with salt and pepper. Roast until just cooked through, 8 to 12 minutes.

Step 2

Melt remaining 1 Tbsp. butter in a large nonstick skillet over medium heat. Add leeks; cook until softened, about 3 minutes. Add peas, wine and 1/4 cup water; simmer over medium-high heat until most of liquid has evaporated, about 5 minutes.

Step 3

Transfer leek mixture to a blender with half-and-half and mint. Puree until smooth. Season with salt and pepper. Serve salmon over puree.

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