Pan-Seared Salmon with Minted Pea Purée and Roasted Carrots

**Yields:** 2 servings

**Prep time:** 15 mins | **Cook time:** 20 mins

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#### **Ingredients**

**The Salmon**

* 2 salmon fillets (approx. 6 oz each), skin-on

* 1 tbsp olive oil

* Salt and black pepper to taste

**The Pea Purée**

* 2 cups frozen peas (thawed)

* 1/4 cup heavy cream or crème fraîche

* 2 tbsp butter

* Small handful of fresh mint leaves

* Salt to taste

**The Carrots & Garnish**

* 6-8 small baby carrots (rainbow carrots look great)

* 1 tbsp olive oil

* Fresh dill for garnish

* *Optional:* Small dollop of apple chutney or citrus marmalade for the top.

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#### **Instructions**

1. **Roast the Carrots:** Preheat oven to 400°F (200°C). Toss baby carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and caramelized.

2. **Make the Purée:** While carrots roast, bring a small pot of water to a boil. Add the peas and cook for 2 minutes. Drain well. Transfer peas to a blender with the cream, butter, and mint. Blend until smooth. Season with salt. Keep warm.

3. **Sear the Salmon:** Pat salmon fillets very dry with paper towels and season with salt and pepper. Heat olive oil in a skillet (stainless steel or cast iron is best) over medium-high heat.

4. **Cook to Perfection:** Once the oil is shimmering, place salmon **skin-side down**. Press gently with a spatula for 10 seconds to ensure skin crisps evenly. Cook for 4-5 minutes without moving it, until the skin releases easily and is very crispy.

5. **Flip and Finish:** Flip the fillets and cook for another 2-4 minutes, depending on thickness, until cooked to your desired doneness (medium-rare is recommended).

6. **Plating:** Spread a generous swoosh of pea purée on the plate. Arrange the roasted carrots on top. Place the salmon fillet, crispy side up, over the carrots. Top with a garnish of fresh dill.