15 minutes
A simple and elegant dish featuring roasted salmon fillets served with a side of buttery radishes and peas, enhanced with the flavors of miso and mustard.
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.
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