There are certain food memories that are racing back to me now that I have my own children. Although my kids have been peeling open pea pods throughout this summer, today I remembered being out on a sun-drenched patio and having someone show my younger self the “trick” to opening pea pods. You know the one where you take the tiny tale or the stem of the pea and peel it towards the opposite end on the rugged curved side? It makes it easy to open the pods once this piece is peeled back. My twins got a hoot out of it and I remember being a small child myself, peeling the “tails” of peas out so I could pop small sweet tastes of summer into my mouth. My garden is still producing peas and so I’ve made one last pea recipe before we “fall” back into life – Salmon with Potatoes and Bacon Peas with Lemon and Dill.
Now that we know how to shell peas “properly” it would be assumed that I use this technique all the time. I don’t. I’m too rushed to even consider adding a step to my hurried rip and scoop method that I only use this trick of pulling the tail or stem with my kids so that they can practice doing more on their own. This dinner is typical of what we’re eating nowadays. Having Baby Lucy on top of 3-year-old twins is a lot at dinner time so I often make dinner during everyone’s afternoon nap (which I desperately which I was taking as well). This allows me to customize things a bit – like cutting Lucy’s meal into smaller pieces so that I’m not stressing when dinner time rolls around. Everything else is pushed out. Our house is generally a mess, and let’s not even talk about the laundry. BUT, it’s all truly wonderful when we all sit down together to a meal that everyone likes and we can chat about our day. With 3 year olds each day seem to bring a new accomplishment, something learned, and generally trying to figure out where we all fit into this big world.
This dinner is efficient. It’s not terribly time-consuming to get something a bit more special on the table. Shelling peas does take some time, and there is zero shame in using frozen. You’ll want to cook them for a bit longer or allow them to thaw for a an hour or two before cooking. I like shelling peas, it’s a monotonous task that allows me to zone out or chat with the kids while I do it. Yes, I use shelling peas to basically meditate, but once your hands get the feel for it, it’s done quickly. If you have a bucket full of peas, I’d recommend using them for my Pea Pesto … so vibrant and delicious. The salmon here is broiled. It’s cooked very quickly so be sure to keep a close eye on it to prevent it from burning. I love, love, love, roasted potatoes. It reminds me of my Nana every single time I make them, and I make them often. The recipe for them here is a slightly paired down version of what I do when company’s over, but the result is still spot on for classic roasted potatoes.
Simply delicious broiled salmon with potatoes, peas and bacon with lemon and dill.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 4 skin-on salmon filets, approximately 170 grams / 6 oz each
- 454 grams / 1 lbs new or baby potatoes, halved
- 1 tbsp olive oil
- 100 grams / 4 oz bacon stripes, thinly sliced
- 1 shallot, finely diced
- 2 cups peas, fresh or thawed frozen
- 1 lemon, zest and juice (zest first!)
- 1/4 crushed red pepper flakes (optional)
- 1/4 cup chopped fresh dill
- salt and pepper
- Preheat oven to low broil and set a rack 6-8" away from the broiler.
- In a large pot cover potatoes with cold water and add 1 tsp of salt to pot. Bring to a boil and cook at a strong simmer for 12-15 minutes until fork tender, but not falling apart. Drain water and immediately return potatoes to the pot (this will steam the potatoes dry). Add olive oil and season potatoes with salt and pepper. Shake them around the pot to fully coat them. Line a large baking tray with parchment paper and place potatoes at one end.
- Place salmon fillets at the other end of the baking pan and season lightly with salt and pepper. Top with lemon zest. Broil baking sheet for 7-12 minutes until salmon is flaky and cooked through and potatoes are starting to brown.
- While the pan is in the oven, fry bacon until crisp in a medium skillet, about 7-10 minutes over medium-high heat. Remove with a slotted spoon and let drain on paper towel. Remove all but 1-2 tsp of bacon fat from the pan.
- Add shallot to the bacon pan and cook until softened. Add peas and cook for just a couple of minutes until starting to turn bright green. Add red pepper flakes (if using). Add lemon juice and cook for 30-60 seconds until liquid evaporates. Remove from heat and add 2 tbsp chopped dill.
- Pile potatoes, bacon, peas and fish on a platter. Top with remaining 2 tbsp chopped dill.
This recipe was inspired by one from BBC Good Food.