Flavourful fish and loads of fresh veggies make this simple dish the perfect spring meal.
- Prep time 20 minutes
- Total time 55 minutes
- Portion size 4 servings
Ingredients
Method
In large deep skillet, heat half the oil over medium heat. Add salmon fillets and cook, turning halfway through cooking time, until golden on both sides, about 5 minutes. Transfer fish to plate; set aside.
In same skillet, heat remaining oil over medium heat. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, wine and bay leaf. Bring to boil and cook until wine has reduced by half, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and cook until potatoes are tender-crisp, about 10 minutes. Add radishes, asparagus, 1 tbsp tarragon, lemon zest and juice. Season with salt and pepper. Cover skillet and cook for 5 minutes. Add peas and place reserved salmon on top of vegetables; continue cooking, covered, until fish flakes easily when tested with fork, 3 to 5 minutes. Discard bay leaf. Sprinkle with remaining tarragon and garnish with lemon wedges, if desired.
DID YOU KNOW?
Tarragon is an aromatic herb with long, thin leaves and a mild flavour reminiscent of anise and basil. It goes well with fish, poultry, eggs, raw vegetables and strawberries. It’s also used in many classic French sauces like béarnaise and gribiche.
Not a fan of tarragon? Try substituting dill instead.
Nutritional facts PER SERVING: about
- Iron 3.1 mg
- Fibre 6 g
- Sodium 600 mg
- Sugars 6 g
- Protein 34 g
- Calories 405
- Total fat 18 g
- Cholesterol 65 mg
- Saturated fat 3 g
- Total carbohydrate 27 g
