This recipe did not stem from the idea of having Salmon, but in fact it had more to do with the mangetout peas I found at the market, the prettiest and greenest I ever did see. I got a bunch of them and then I knew I wanted to pair them with fish; this is how the salmon made its way into this meal.
This recipe is quite garlicky; the sweetness of the salmon and the mangetout peas pairs wonderfully with the slight bitterness of the garlic and the Rosemary and the overall flavour is really nice. What the Rosemary sprig does, when roasted like this, is to impart a mustard-like aroma to the food it’s being cooked with, which is great news for the Salmon.
This is not only a delicious and nourishing meal, but it’s also quite healthy and ready in under half an hour. It makes for a great lunch or dinner, whether you’re entertaining guests or dining family style.
For the Garlic & Rosemary Salmon
900gr/2 pounds salmon fillet
A couple of sprigs of rosemary, needles removed
Two large cloves of garlic or three smaller ones, finely chopped
1-2 Tblsp extra virgin olive oil
Salt and pepper, to taste
Preheat your oven to 220C/425F. Line a large baking tray with tinfoil and place the Salmon fillet on top. Sprinkle the olive oil on the fillet and make sure it is distributed evenly on its surface. Sprinkle the Rosemary needles and the chopped garlic on top, season with salt and pepper and pop in the oven for about 20-25 minutes. The Salmon is ready when it is light pink and flaky.
Garlicky Mangetout Peas
450 gr/1 pound mangetout peas
1 Tblsp extra virgin olive oil
1 large garlic clove, crushed
Salt, to taste
Half a lemon, squeezed (optional)
Bring a large pot of salted water to a boil. Add the peas to the boiling water, a handful at a time. Bring the water back to the boil and simmer for 3 minutes. Remove the peas and allow to dry in a colander. Heat the olive oil in a frying pan and add the garlic clove. Add the mangetout peas and sauté in the pan for around three minutes. If you like, squeeze some lemon over the peas before removing from the pan and arranging on a large serving plate along with the Salmon.