From above, two blush-centered salmon fillets sit over a swoop of lemony yogurt and a tumble of blistered snap peas and rosy roasted radishes, finished with glossy green cilantro-pistachio relish, scattered herbs, crushed pistachios, and thin ribbons of lemon zest.

Crispy Salmon with Charred Snap Peas, Roasted Radishes & Cilantro-Pistachio Relish

Category Main Course
Prep 15 minutes
Cook 22 minutes
Style American
Technique Roasting
Diet Friendly Gluten-Free

Daily Recipe: May 28, 2026

This dish leans into late-spring produce with a modern American feel: crisp-skinned salmon over warm charred snap peas and radishes, spooned with a bright cilantro-pistachio relish. It feels fresh, vivid, and a little unexpected, balancing rich fish, sweet roasted vegetables, citrus, and herbs for a plate that tastes elegant but is very doable at home.

Ingredients (for 2)

Preparation

  1. Step 1 - 🔥🍽️
    Preheat the oven to 425°F (220°C). Line a sheet pan or small baking tray with parchment if desired.
  2. Step 2 - 🥗🫒🔥
    Toss the halved radishes with 1 tbsp olive oil, a pinch of kosher salt, and a little black pepper on the tray. Roast for 18 to 22 minutes until tender and lightly browned at the edges.
  3. Step 3 - 🌿🥜🍋
    Blend the cilantro, pistachios, garlic, 1 tbsp lemon juice, 1 tsp lemon zest, honey, red pepper flakes, 2 tbsp olive oil, and a pinch of kosher salt until textured and spoonable. Add a little water if needed.
  4. Step 4 - 🥣🍋🤍
    Stir the Greek yogurt with 1 tsp lemon juice, a pinch of kosher salt, and a little black pepper in a small bowl. Set aside.
  5. Step 5 - 🍳🫛✨
    When the radishes have about 8 minutes left, heat a large skillet over medium-high heat. Toss the snap peas with a small drizzle of olive oil and a pinch of kosher salt.
  6. Step 6 - 🐟🧂⚫
    Pat the salmon fillets dry again if needed, then season them all over with kosher salt and black pepper.
  7. Step 7 - 🐟🍳🔥
    Place the salmon skin-side down in the hot skillet with a little olive oil. Press gently for 20 seconds, then cook 4 to 5 minutes until the skin is crisp and the sides look mostly opaque.
  8. Step 8 - 🫛🔥🥄
    Add the snap peas around the salmon and cook for 2 minutes, tossing once, until lightly blistered. If needed, cook the peas separately for better charring.
  9. Step 9 - ↩️🐟⏲️
    Flip the salmon and cook 1 to 2 minutes more, until the center is still slightly rosy. Turn off the heat and let it rest in the pan for 1 minute.
  10. Step 10 - 👅🍋🧂
    Taste the cilantro-pistachio relish and lemon yogurt. Add more lemon juice, kosher salt, or black pepper if needed.
  11. Step 11 - 🍽️🫛🐟
    Spread a spoonful of lemon yogurt on each plate. Add the charred snap peas and roasted radishes, then place a salmon fillet on top or alongside.
  12. Step 12 - 🌿🍋✨
    Spoon the cilantro-pistachio relish over the salmon and vegetables. Finish with extra lemon zest, any extra chopped pistachios, and a tiny drizzle of olive oil.

Additional

If you want to make it even more seasonal, add a handful of shaved asparagus to the snap peas at the end of cooking. For a dairy-free version, replace the yogurt with a swoosh of whipped white beans thinned with lemon juice and olive oil. Kids can help stir the yogurt sauce, pick cilantro leaves, and scatter the final garnish.