Recipe: Oven-Roasted Salmon with Minted Peas, Watercress, Capers & Lime

If you need to create something fresh-tasting and summery at short notice, this recipe is ideal as it takes less than 30 minutes from start to finish.

It makes a very pretty supper dish and I particularly like oven-roasting the salmon with lime butter, served with or without the tartare sauce.

The peppery watercress, lime and capers create a lovely tangy dressing and everyone knows that peas and mint were made for each other…..

Oven Roasted Salmon with Minted Peas , Watercress, Capers & Lime

Oven Roasted Salmon with Minted Peas , Watercress, Capers & Lime


(Serves 4)


1.5 tablespoons of unsalted butter at room temp

The finely shredded zest and juice of 1 lime

4 salmon fillets (preferably wild caught)

4 tablespoons of best quality mayonnaise

1 teaspoon of capers, rinsed and chopped

2 oz (50g) of watercress, chopped

2 cornichons (small gherkins or baby dill pickles), chopped

14 oz (400g) of frozen peas

1 tablespoon of fresh mint leaves, shredded


Heat oven to 350F (180C)

Mix 1 tablespoon of the butter with the lime zest – season with sea salt and freshly ground black pepper. Arrange the salmon on a foil-lined, shallow roasting pan and top each fillet with the lime butter. Roast for 15 minutes.

Meanwhile, combine the mayonnaise, lime juice, capers, watercress and cornichons – set aside.

Cook the peas in boiling water for 2-3 minutes. Drain, stir in the remaining ½ tablespoon of butter and mash with a potato masher or fork. Add the shredded mint.

Arrange the salmon on top of the minted peas with a dollop of tartare sauce on top of each fillet.

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Fish & Seafood, Made in Under 30 mins. Bookmark the permalink.

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