Salmon with Mint Pea Puree in Lemon Bordetto Sauce

Picture of Salmon with Mint Pea Puree from the recipe blog on the Healthy Eats Page of the San Francisco Scenic Fit outdoor fitness training groups website

Serves 4 | Giada De Laurentiis


Lemon Brodetto:

  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 lemons, juiced
  • 1 lemon, zested
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh mint leaves

Pea Puree:

  • 2 cups frozen peas, thawed (about 10 ounces)
  • 1/4 cup fresh mint leaves
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan


  • 1/4 cup olive oil
  • 4 (4 to 6-ounce) pieces salmon
  • Kosher salt
  • Freshly ground black pepper


Lemon Brodetto

  1. Warm the olive oil on medium heat in a saucepan.
  2. Add the shallots and saute until tender, about 7 minutes.
  3. Add the lemon juice, zest, and broth. Bringing them to a simmer. Cover and keep warm over low heat.

Pea Puree

  1. Pulse the peas, mint, garlic, salt, and pepper in a food processor or high-speed blender to puree.
  2. With the processor on add the olive oil in a steady drizzle.
  3. Transfer the pea puree to a small bowl.


  1. Warm the olive oil in a large skillet over high heat.
  2. Sprinkle the Salmon with salt and pepper.
  3. Cook the salmon about 4 to 5 minutes on the first side for about 2-3 minutes on the other side, more if fish is thicker.

To assemble the dish:

  1. Add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow bowls.
  2. Place a large spoonful of Pea Puree into the center of each dish and top it with a piece of salmon.
  3. Serve immediately.

** View the original instructions on the Food Network website.