Crispy Salmon with Charred Snap Peas, Roasted Radishes & Cilantro-Pistachio Relish
Crisp salmon, spring vegetables, vibrant cilantro pistachio relish.
Daily recipe · May 28, 2026
A little about this dish
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)
- Cilantro — 1 packed cup — pick tender leaves and stems
- Salmon fillets — 2 fillets (about 6 oz each) — pat dry
- Snap peas — 8 oz — remove strings if needed
- Radishes — 1 bunch (about 8 oz) — halve
- Plain greek yogurt — 1/2 cup
- Shelled pistachios — 1/4 cup — lightly toast
- Lemon — 1 whole — zest and juice
- Garlic — 1 small clove
- Honey — 1 tsp
- Crushed red pepper flakes — 1/4 tsp
- Freshly ground black pepper — 1/2 tsp — grind fresh
- Olive oil — 3 tbsp — divide
- Kosher salt — 1 tsp — divide as needed
Preparation
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Step 1 — 🔥🍽️Preheat the oven to 425°F (220°C). Line a sheet pan or small baking tray with parchment if desired.
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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.
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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.
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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.
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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.
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Step 6 — 🐟🧂⚫Pat the salmon fillets dry again if needed, then season them all over with kosher salt and black pepper.
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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.
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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.
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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.
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Step 10 — 👅🍋🧂Taste the cilantro-pistachio relish and lemon yogurt. Add more lemon juice, kosher salt, or black pepper if needed.
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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.
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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.
A final fox tip
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.