Pan-fried Salmon with Pea and Citrus Crush

Chef Rachel Green is proud to be the Ambassador for the Yes Peas! Campaign, she has a passion for local, seasonal, British food.

1. 1

   Preheat oven to 200°C/400°F/Gas Mark 6
   
   Heat a frying pan and add the rapeseed oil, seal the salmon fillets an each side and place on a baking sheet with the cherry tomatoes, drizzle over the juices from out of the frying pan along with a good squeeze of lemon juice, season well with sea salt and black pepper and roast in the oven for 8-10 minutes, until the salmon is just about cooked.
   
   Meanwhile, boil the peas in salted water for 3 minutes, drain and return to the pan and reserve. When the fish is cooked, drain the fish cooking juices over the peas, add the lemon rind, season with sea salt and black pepper and crush the peas with a potato masher. Mix the oil and lemon juice together with a pinch of sugar, sea salt and black pepper. Place the pea crush on 4 plates and top with the salmon, the vine tomatoes and drizzle with the lemon dressing.