Roasted Salmon with Peas and Radishes

1. Preheat Oven and Prepare Salmon

Preheat your oven to 425 degrees. Coat the salmon fillets with extra-virgin olive oil, then season with kosher salt and black pepper. Place them skin-side down on a baking sheet.

2. Roast the Salmon

Roast the salmon fillets in the preheated oven for 8 to 10 minutes, until just opaque throughout and cooked to medium.

3. Cook the Radishes

In a large nonstick skillet, melt 1 tablespoon of unsalted butter with some olive oil over medium heat. Add the halved radishes and season with salt and pepper, cooking until tender, about 8 minutes.

4. Create the Sauce

Add 1 cup of water, peas, capers, white miso, and Dijon mustard to the skillet. Stir and cook for 3 to 4 minutes.

5. Finish the Sauce and Vegetables

Stir in the remaining butter until melted, then season to taste. Fold in the reserved radish leaves and chopped dill, cooking for 2 more minutes.

6. Serve

Spoon the vegetables onto plates, place a salmon fillet on top, and drizzle with the pan sauce.