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Tarragon Pea Mash with Crispy Pan Fried Salmon (Paleo Friendly)

A fragrant herb infused pea mash with pan fried salmon.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Entree
Cuisine: American
Servings: 2
Author: Angela Roberts


Pea Mash

  • 1 tablespoons olive oil or coconut oil
  • 1 tablespoon butter or use more oil of choice
  • 1 leek sliced
  • 2 shallots or 1/2 onion diced
  • juice of one lemon with zest
  • big handful fresh basil
  • big handful fresh tarragon

Pan Fried Salmon

  • 1 pound of salmon cut about 2 inches thick.


  • Saute leeks and shallot (or onion) in oil and butter until softened.
  • Add frozen peas.
  • Add half lemon zest. Save remaining for salmon
  • Season with salt and pepper
  • When peas are warmed through, turn off heat.
  • Add in the juice of one lemon
  • Add in fresh herbs.
  • Place in blender or Vitamix or use a stick blender to mash, leaving as a mash, not a puree. You may need to add in some more olive oil.

Pan Fried Salmon

  • Take salmon out 30 minutes prior to cooking.
  • In the meantime, take the other half of the lemon zest and place in olive oil.
  • Season salmon with salt and pepper.
  • Heat lemon olive oil in frying pan that is just large enough to hold salmon.
  • On medium heat, fry salmon top side first for 3 minutes or until it's crispy and moves away from the bottom of pan easily. Turn over.
  • Fry skin side down for another 4-6 minutes until the bottom is crispy. Cover the pan to cook through. Be careful not to overcook.
  • Place on top of the pea mash. Serve immediately.


You can add an avocado to the pea mash, for a creamier version.