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An elegant yet easy dish, both healthy and fresh

Serves 4


For the Salmon:

1lb salmon, cut into 4 portions

3 tiny Yukon gold potatoes

3 tiny red potatoes

Olive oil, for drizzling

For the Pea Puree:

2c frozen peas, defrosted

2tbsp lemon juice
2tbsp olive oil

Paprika, to garnish

Preheat the oven to 400°. Set a rack on top of a baking sheet and spray with oil. Lay the four salmon portions on the rack, rub with olive oil and season with salt n pep.


Use a mandolin to cut all potatoes as thin as possible. Alternating between Yukon gold and red potatoes, shingle the potatoes on top of the salmon in a scale pattern. Drizzle with a little olive oil and season with salt and pepper and red pepper flakes. Roast for about 25 minutes, or until both salmon and potatoes are cooked through.

Meanwhile prepare the pea puree. Add all ingredients to a bowl and use an immersion blender, keeping some chunks.


To serve, swipe a plate with the pea puree and dust with paprika then lay salmon across the top.



Don't do it.