Salmon and the sweetness of peas are the perfect match for a quick and delicious meal. The salmon is roasted skin-side up to keep the fish moist. Spicy radishes soften during cooking, turning slightly sweet. The browned butter, mustard, and capers coat the peas and plump radishes in a savory lip-smacking sauce, and the white miso provides a deep rich flavor. If there’s no miso, substitute with a splash of soy sauce.


  • 4 6-ounce skin-on salmon or trout fillets
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 3 tablespoons unsalted butter
  • 2 bunches radishes with fresh greens (about 1 pound), rinsed, trimmed, and halved, greens set aside
  • 16-ounce bag frozen peas
  • 2 tablespoons drained capers
  • 1 tablespoon white miso
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped dill or parsley


  1. Heat oven to 425°F.
  2. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper, and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8-10 minutes.
  3. Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter and remaining 2 tablespoons oil over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until golden and slightly softened, about 7-8 minutes.
  4. Add 1 cup water, the peas, capers, miso, and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3-4 minutes.
  5. Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper, and stir in radish leaves and dill or parsley.
  6. Place vegetables onto a shallow platter and place salmon flesh side up on top of vegetables. Spoon pan sauce on top of the salmon and serve warm.