Grilled salmon with pea smash and herby lemon dressing

Nici Wickes has created a quick dinner winner with this grilled salmon recipe! Salmon is packed full of goodness and, served with peas and a citrusy dressing, it makes for a refreshing midweek meal

By Nici Wickes
  • 15 mins cooking
  • Serves 2
  • Print


  • 2 fillets New Zealand King Salmon (around 300-400g)
  • olive oil, for brushing
  • 2 cup peas
  • 2 tablespoon crème fraîche or sour cream
  • 1/4 teaspoon cracked black pepper
  • 1/2 lemon, zest only
  • 2 handfuls parsley leaves
  • 2-4 tbsp lemon juice
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt


  • 1
    Heat grill to hot. Brush the salmon with olive oil, then place under the grill to cook, skin-side down.
  • 2
    Cook the peas in a few centimetres of water, then drain and transfer to a food processor with the crème fraîche, pepper and zest. Pulse until partly puréed. Return to the pea saucepan and cover. Wipe the food processor clean, then add the parsley, lemon juice, olive oil and salt, processing until chunky. Season to taste.
  • 3
    Turn the salmon onto one side to continue cooking. Repeat by turning it onto the opposite side, then finally turning it skin-side up to crisp.
  • 4
    Serve the salmon on the crushed pea mixture, drizzled with the chunky dressing.


For a dairy-free version, swap the crème fraîche for olive oil. When broad beans are in season, use them as a substitute for peas.

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