Crispy Salmon with Roasted Carrot Purée, Spring Peas & Tarragon-Caper Vinaigrette

Name: Crispy Salmon with Roasted Carrot Purée, Spring Peas & Tarragon-Caper Vinaigrette
Total time: 55 min
Ingredients: salmon fillets, 4 fillets (about 6 oz each) skin-on, pin bones removed, patted dry; carrots, 2 lb peeled and cut into thick diagonal pieces; fresh or frozen peas, 2 cups thawed if frozen; watercress, 3 cups tough stems removed; shallot, 1 large half thinly sliced and half roughly chopped; fresh tarragon, 3 tbsp plus small leaves for garnish chopped; capers, 2 tbsp drained; large lemon, 1 zested and juiced; Dijon mustard, 1 tsp; maple syrup, 1 tsp; vegetable stock or water, 1/2 cup warm; garlic, 1 clove smashed; black pepper, 1 tsp freshly ground; olive oil, 6 tbsp divided; kosher salt, 1 1/2 tsp plus more to taste

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Elegant spring salmon with bright herbs, peas, and carrot silk.

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Ingredients

salmon fillets, 4 fillets (about 6 oz each) skin-on, pin bones removed, patted dry
carrots, 2 lb peeled and cut into thick diagonal pieces
fresh or frozen peas, 2 cups thawed if frozen
watercress, 3 cups tough stems removed
shallot, 1 large half thinly sliced and half roughly chopped
fresh tarragon, 3 tbsp plus small leaves for garnish chopped
capers, 2 tbsp drained
large lemon, 1 zested and juiced
Dijon mustard, 1 tsp
maple syrup, 1 tsp
vegetable stock or water, 1/2 cup warm
garlic, 1 clove smashed
black pepper, 1 tsp freshly ground
olive oil, 6 tbsp divided
kosher salt, 1 1/2 tsp plus more to taste