Crispy Skin Salmon with Mushy Peas

Salmon with Mushy Peas

Crispy Salmon + Mushy Peas, did somebody say heaven?! I absolutely love salmon, so salmon with crispy skin doesn’t stand a chance around me. Paired with super simple mushy peas and potatoes YUM! Oh, and I mention you can have it on the table in 20 minutes?


  • 2 Atlantic Salmon Fillets – approx. 200g each, skin on, scaled and pin boned
  • 2 tbs olive oil
  • McCain Mini Roasts Italian Herbs – cooked as per packet instructions
  • Salt and pepper

Ingredients – Mushy peas

  • 2 cups of McCain Baby Peas
  • 2 tbs of thickened cream
  • 1 tbs of butter
  • 2 tsp of fresh lemon juice
  • 1 tbs of fresh mint – finely chopped
  • 1 clove of garlic – crushed or grated
  • Salt and pepper


  1. Bring a pot of lightly salted water to the boil over medium high heat. Add McCain Baby Peas and cook for 3 minutes or until tender.
  2. Drain McCain Baby Peas and in the same saucepan, melt butter in the cream. Once melted, add McCain Baby Peas, mint, lemon and garlic and mash with a potato masher until chunky with small pieces of peas remaining. Season with salt and pepper to taste and keep warm.
  3. Meanwhile, place salmon, skin side up, on a plate. Drizzle with oil and rub salt into skin. Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn, and cook, covered for 4 to 5 minutes for medium or until cooked to your liking.
  4. Spoon the mashed peas onto plates and top with the salmon, skin side up. Serve with McCain Mini Roasts Italian Herbs.


Spring Vegetable Pasta

Garden Green Pasta

Green Pesto Pasta

This delicious pasta dish will ensure you and your family are getting your daily dose of greens! Ready in a flash, and with a chilli pop that will keep you warm in winter, it’s the perfect weeknight main meal or side to grilled meat.


  • 2 cups of Green Vegetables – I used McCain Garden Greens – cooked as per packet instructions
  • ¼ cup of olive oil
  • 3 cloves of garlic – halved and finely sliced
  • 1 long red chilli – halved, seeds and membrane removed, and finely sliced
  • The juice of 1 lemon
  • 500g of Orecchiette pasta
  • 1/3 cup of green basil pesto
  • 100g of rocket
  • Shaved parmesan to serve
  • Salt and pepper to season

Spring Vegetable Pasta


  1. Cook pasta in a large pot of boiling water, to al dente, and drain, reserving ½ cup of pasta water.
  2. Heat olive oil in a large pan over a medium heat. Add sliced garlic and chilli and cook for 2 minutes, stirring. Add pesto, pasta, Green Vegetables, lemon juice and season to taste. Mix well and cook for 2 minutes. Add reserved pasta water sparingly to lubricate the pasta and create a dry sauce.
  3. Divide rocket evenly amongst bowls, top with Garden Green Pasta and serve topped with shaved Parmesan.