Garlic Salmon Rocket Minted Peas Recipe

Ingredients

• 3 tsp extra virgin olive oil
• 4 coles australian skin-on salmon portions
• 50g butter
• 2 garlic cloves, crushed
• 2 cups (240g) frozen peas
• 1/2 cup mint leaves, torn
• 1/2 cup (120g) crème fraîche
• 120g pkt coles australian baby rocket
• 2 tbsp lemon juice

Method

1. Heat oil (3 tsp extra virgin olive oil) in a large non-stick frying pan over high heat. Add the salmon (4 Coles Australian Skin-On Salmon Portions), skin-side down. Reduce heat to medium-high and cook for 2 mins or until skin is crispy. Turn the salmon and reduce heat to low. Add the butter (50g butter) and garlic (2 garlic cloves, crushed). Cook for 1 min, spooning butter mixture over the salmon. Season.
2. Meanwhile, cook peas (2 cups (240g) frozen peas) in a medium saucepan of boiling water for 2 mins or until heated through. Drain well. Return to the pan with the mint (1/2 cup mint leaves, torn) and 2 tbs of the crème fraîche (1/2 cup (120g) crème fraîche). Stir to combine. Season.
3. Combine the rocket (120g pkt Coles Australian Baby Rocket) and lemon juice (2 tbsp lemon juice) in a medium bowl. Divide the pea mixture among serving plates. Season. Top with the salmon and rocket mixture. Serve with the remaining crème fraîche.