4 servings

I am often asked which the most suitable fish garnish is. I always try to make the sea food I prepare to taste differently. There are so many options for garnish that I wonder why fish is mainly served with potatoes. This recipe is very fresh and quick to prepare. You will be pleasantly surprised.


450 g frozen wild salmon (I use 4 separate fillets in this case, wild salmon is more expensive but less fatty and the meat is thicker like steaks, it does not break down during baking)

lemon juice (for flavoring the fish)

4 tbsp. of olive oil (or to taste)

For the pea pesto:

2 canned peas (total 540 g of drained contents)

2/3 cup of olive oil (maybe a little more, it matches the peas)

vinegar to taste

salt to taste

black pepper to taste

fresh mint, abundantly (I use only the leaves of 1 large bunch)

25 g of raw pine nuts

1/2 garlic head (peeled, on cloves)


Prepare the salmon in the oven with some olive oil. I add nothing else, as I buy it already spiced. If you have plain salmon, then salt it and sprinkle it with a mix of chopped peppers. The fish itself has a wonderful taste and does not need much processing. Bake it for a short time at 200ᴼC in a preheated oven.

Take the fish out of the oven and pour it generously with lemon juice.

In a blender/chopper, I put all the products for the pea pesto and blend them to get a thick puree. Be careful with spices. Start with less and try in the course of preparation.

Just an idea: 

You can serve with fresh small radishes and dill, flavored with salt, pepper, olive oil and vinegar.