(Want to know how I meal plan a month in minutes? Here's how!)
Clearly the star of today’s recipe is the everything bagel salmon here. it’s such a quick, easy yet surprisingly elegant way to dress up some salmon.
But I’ve got to say that I’m really enjoying this un-fussy take on salad that makes these bright and vibrant peas really shine against that unctuous salmon, dressed simply with lemon and olive oil, then paired with peppery radishes, refreshing green onions and crunchy lettuce.
This is Spring on a plate and can even parry as a complete meal in and of itself in the warmer months, too. All that said… I always make plenty of the zingy caper sour cream with this, because it’s not just delicious splodged atop the everything bagel salmon.
Scoop it up with flatbreads or add a dollop to some lemon roasted potatoes if you want to round this meal out and make it a little heartier.
The everything bagel salmon will vary in cooking time, depending on how thick the fillet you use is. If it is on the thinner side, say around 1/2 inch / 1.25 cm, you’ll want to start checking it at the 8 minute mark. For thicker pieces, check on 1 inch thick / 2.5 cm fillets at about the 10 minute mark or 1 1/2 inch / 3.75 cm fillets at the 12 minute mark.
The trick with salmon is always to take it out a little before it’s done to your liking, as it will continue to cook further with its residual heat once it’s out of the oven.Print
Baked Everything Bagel Salmon with Spring Pea Salad & Caper Sour Cream
This everything bagel salmon is super simple, paired with a fun take on green salads and a silky caper sauce that brings everything together with a flavor punch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Category: salads, weeknight
- Method: oven
For the everything bagel salmon:
- 1 1/2 lb / 680 g piece of skin-on salmon
- 1 tbsp / 15 ml creamy tahini, I like this one, or sub olive oil
- 2 tbsp / 20 g everything bagel seasoning, I like this one, see notes
For the spring pea salad:
- 1 1/2 cups / 225 g frozen peas
- 2 finely sliced radishes
- 2 finely sliced green onions
- 2 tbsp / 30 ml extra virgin olive oil
- 1 tbsp / 15 ml fresh lemon juice
- torn romaine lettuce
- salt and pepper, to taste
For the caper sour cream:
- 1 cup / 240 ml dairy free yogurt, I like unsweetened CoYo for this
- 2 tbsp / 30 ml fresh lemon juice
- 1 tbsp / 15 g salted capers, rinsed and drained
- 1 tsp / 3 g fresh minced dill
- 1 tsp / 2 g fresh minced chives
- salt and pepper, to taste
ROAST: Preheat the oven to 400 F / 205 C. Line a baking sheet with parchment paper and place the salmon, skin side down, onto the sheet. Brush the salmon with the tahini, then sprinkle over the everything bagel seasoning, lightly pressing the seeds into the salmon and coating it evenly. Slide the baking sheet into the oven and cook until the salmon is opaque on the outside, just beginning to flake and still just a tad pink in the middle, about 8 – 14 minutes, depending on the thickness of the fish. Remove from the oven and let cool on the tray just enough to handle.
BLANCH: Put the peas into a heatproof bowl with plenty of room and cover them with just-boiled water. Let the peas sit for two minutes, then drain away the hot water through a colander. Pop the colander under cold running water until the peas have stopped cooking and are no longer warm. Drain once again and transfer them back to the bowl.
DRESS: To the bowl with the peas, add the sliced radishes, green onions, olive oil and lemon juice. Season with salt and pepper, to taste.
MIX: Measure all of the caper sour cream ingredients into a wide mouthed mason jar. Use an immersion blender to whip the sour cream together until it is evenly flecked with capers and herbs, but not so blended it begins to tint green. Set aside for later.
ASSEMBLE: Dividing between plates or on one large platter, pile the torn romaine lettuce and top it with the dressed spring pea salad. Flake the warm salmon and serve it alongside the simple salad and the caper sour cream immediately.
Watch the salt levels in your everything bagel seasoning. If it already contains salt, you won’t need to add any extra to the salmon and you may want to sprinkle it a little more lightly than you see in these photos so that you don’t end up with an over salted dish. Trader Joe’s ubiquitous option is extremely salty in my opinion, since the second greatest ingredient in it is actually salt. I like this less salty version from King Arthur. Or you could make your own salt free everything bagel seasoning mix and adapt it to taste.
The caper sauce leftovers will keep for 2 days in the fridge if you’re not as liberal with it as we are here!
- Choose a dairy free yogurt that works for you, such as coconut. Almond or cashew would be stage 2
- Black pepper is stage 1
- Sesame & poppy seeds in the everything bagel seasoning & tahini are stage 2
- Green, podless peas are stage 3