Mealime recipe · lives on in MealPot
Roasted Salmon & Tomatoes with Minted Pea Puree
- 30 min
- 2–6 servings
- 575 kcal / serving
Juicy salmon sits among tender roasted tomatoes, while a bright minted pea purée provides a smooth green contrast. It comes together quickly for a simple weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small pkgfresh mint
- 2 cupsfrozen peas
- 2 clovesgarlic
- ¾ lbsalmon fillet
- 3tomatoes
From the pantry: black pepper, butter, unsalted, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon
Directions
- Preheat the oven to 425°F and line a baking sheet.
- Cut the tomatoes into 8 wedges and place them in a medium bowl; drizzle with olive oil, then season with salt and pepper and toss to coat.
- Pat the salmon dry and lay it skin-side down on the prepared baking sheet; rub with olive oil and season with salt and pepper.
- Spread the tomato wedges around the salmon in a single layer on the sheet, then bake until the salmon is cooked through (10–12 minutes) and the tomatoes are tender (12–15 minutes). Remove the salmon when done and let the tomatoes finish cooking on the sheet.
- While the items roast, heat a small saucepan over medium and melt the butter; add the garlic and cook briefly until fragrant.
- Add the peas to the pan and warm them through, keeping them bright green; stir in the minced mint and season with salt and pepper. Mash the mixture until smooth with a blender, masher, or fork.
- To serve, spread the minted pea purée on plates, place the salmon on top, and arrange the roasted tomatoes around it.
Two tips
- Prep the garlic and mint a few minutes early while the oven heats to save time.
- Leftover minted pea purée can be stored in the fridge for 1 day and reheated gently before serving.
Nutrition per serving
- Calories
- 575 kcal
- Protein
- 46 g
- Carbs
- 27 g
- Fat
- 32 g
- Fiber
- 9 g
- Sodium
- 237 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.