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Wild Salmon and Crushed Peas with Marjoram and Vine Tomato Sauce

Pan-seared salmon served over crushed buttery marjoram peas with a fresh, blended vine tomato and Cabernet vinegar sauce.

HealthyDinnerSeafoodSalmonHigh Protein
Estimated Nutrition
Calories
845.2
kcal / serving
1690.4 kcal total
Carbs
22.1g
per serving
44.2 g total
Fat
64.4g
per serving
128.8 g total
Protein
44.3g
per serving
88.6 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
0.5
tsp
Caster Sugar
CondimentsSauces
1
tsp
Dijon Mustard
1
tbsp
White Wine Vinegar
1
tsp
Cabernet Red Wine Vinegar
Dairy
2
tbsp
Butter
NutsSeeds
1
tbsp
Marjoram
fresh, finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
pinch
Seaweed Salt
for finishing
2
sprig
Basil
fresh
OilsFats
15
ml
Olive Oil
45
ml
Extra Virgin Olive Oil
Seafood
300
g
Salmon Fillet
wild, two 150g portions
Vegetables
500
g
Peas
fresh, pods removed
200
g
Cherry Tomatoes
ripe baby cherry tomatoes

Method

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