From above, a swoosh of pale white bean purée anchors two rosy salmon fillets, topped with fronds of dill and scattered crushed pistachios. Bright green charred snap peas arc around the fish, while glossy ruby strawberry slices and tiny pink onion ribbons add jewel-like contrast against a matte white plate.

Seared Salmon with White Bean Purée, Charred Snap Peas & Pickled Strawberries

Name: Seared Salmon with White Bean Purée, Charred Snap Peas & Pickled Strawberries
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: salmon fillet, 2 patted dry; canned cannellini beans, 1 cup drained and rinsed; sugar snap peas, 6 oz strings removed if needed; strawberries, 1 cup hulled and thinly sliced; red onion, 2 tbsp very thinly sliced; pistachios, 2 tbsp roughly crushed; fresh dill, 2 tbsp chopped; fresh chives, 1 tbsp finely sliced; lemon, 1 zested and juiced; small garlic clove, 1 clove grated; plain Greek yogurt, 2 tbsp; apple cider vinegar, 1 tbsp; honey, 1 tsp; crushed red pepper flakes, 1/4 tsp; extra-virgin olive oil, 2 tbsp; neutral oil, 1 tbsp; water, 3 tbsp; kosher salt, 3/4 tsp; black pepper, 1/2 tsp

Category Main Course

Prep 20 minutes

Cook 10 minutes

Style American

Technique Searing

Diet Friendly Pescatarian

Daily Recipe: May 19, 2026

This spring-forward pescatarian main leans American with a fresh, slightly unexpected combination: seared salmon over creamy white bean purée with charred sugar snap peas, quick-pickled strawberries, and a dill-lemon pistachio finish. It feels seasonal and restaurant-worthy without being fussy, balancing rich fish, sweet-tart fruit, bright herbs, and green crunch for a plate that tastes vibrant and photographs beautifully.

Ingredients (for 2)

Salmon fillet - 2 - patted dry
Canned cannellini beans - 1 cup - drained and rinsed
Sugar snap peas - 6 oz - strings removed if needed
Strawberries - 1 cup - hulled and thinly sliced
Red onion - 2 tbsp - very thinly sliced
Pistachios - 2 tbsp - roughly crushed
Fresh dill - 2 tbsp - chopped
Fresh chives - 1 tbsp - finely sliced
Lemon - 1 - zested and juiced
Small garlic clove - 1 clove - grated
Plain greek yogurt - 2 tbsp
Apple cider vinegar - 1 tbsp
Honey - 1 tsp
Crushed red pepper flakes - 1/4 tsp
Extra-virgin olive oil - 2 tbsp
Neutral oil - 1 tbsp
Water - 3 tbsp
Kosher salt - 3/4 tsp
Black pepper - 1/2 tsp

Preparation

Step 1 - 🍓🧅🥣

In a small bowl, toss the strawberries and red onion with the apple cider vinegar, honey, crushed red pepper flakes, and a pinch of kosher salt. Let sit for 10 to 15 minutes.
Step 2 - 🫘🍋⚡

Add the cannellini beans, Greek yogurt, half the lemon juice, half the lemon zest, grated garlic, 1 tablespoon olive oil, 3 tablespoons water, and a pinch of kosher salt to a blender. Blend until very smooth, adding a little more water if needed.
Step 3 - 🐟🧂🤏

Pat the salmon dry, then season both sides with the remaining kosher salt and black pepper.
Step 4 - 🔥🐟🍳

Heat a large skillet over medium-high heat and add the neutral oil. Cook the salmon skin-side down for 4 to 5 minutes until crisp and mostly cooked through, then flip and cook 1 to 2 minutes more. Transfer to a plate.
Step 5 - 🫛🔥🥄

In the same skillet, cook the sugar snap peas for 2 to 3 minutes, stirring occasionally, until lightly charred but still crisp-tender. Season with a small pinch of salt.
Step 6 - 🍋🌿🫛

Toss the warm snap peas with the remaining olive oil, remaining lemon juice and zest, chopped dill, and chives.
Step 7 - 🍽️🫘🐟

Spread the white bean purée onto two plates and place a salmon fillet on each plate. Arrange the dressed snap peas alongside.
Step 8 - 🍓🥜🌿

Lightly drain the pickled strawberries and onion, then spoon them over and around the salmon. Finish with crushed pistachios, extra dill fronds, and a drizzle of olive oil if desired.
Step 9 - ✨🍽️😋

Serve right away while the salmon is warm and the vegetables are fresh and vibrant.

Additional

If you want to lean even more seasonal, swap snap peas for slender asparagus or a mix of peas and shaved radishes. Arctic char also works beautifully here. For extra visual drama, plate on a white or blush-toned dish and keep the strawberry slices glossy rather than fully drained.