Salmon with Broccoli-Pea Puree and Cucumber Salsa

Fish like salmon adds omega-3s—fatty acids humans can’t make on their own—to your diet. Be sure to shop for responsibly sourced options. Find more gut-healthy recipes like this in Lindsay Maitland Hunt’s new cookbook,

Ingreadient:

• 3 Persian cucumbers, chopped
• 1 1/2 c. halved red grapes
• 2 Tbsp. chopped fresh dill
• 1/8 tsp. red pepper flakes (double if desired)
• 4 Tbsp. lemon juice, divided
• 2 Tbsp. preferred cooking oil, divided
• Kosher salt
• pepper
• 1 large onion, chopped
• 2 10-oz. bags frozen broccoli florets
• 1 10-oz. bag frozen peas
• 4 4-oz. skin-on salmon or Arctic char fillets
• flaky sea salt, for serving

Directions :

1. Position 1 oven rack 6 in. from broiler. Heat broiler to high.
2. In medium bowl, combine cucumbers, grapes, dill, red pepper flakes, 1 tbsp. lemon juice, 1 tbsp. oil, and 1/4 tsp. each salt and black pepper. Let sit, tossing occasionally, until ready to serve.
3. Heat remaining tbsp. oil in large pot on medium. Add onion and 1/2 tsp. each salt and black pepper and cook, stirring often, until onion is golden brown and tender, 10 to 12 min. Add broccoli, peas, 1 cup water, and 3/4 tsp. salt, then cover and bring to a simmer. Simmer until you can easily stick a fork in the center of a floret, 4 to 6 min. depending on thickness.
4. Transfer to blender and puree into thick mash or use immersion blender in pot. Stir in remaining 3 tbsp. lemon juice. If you want it a little looser, add up to 1/4 cup more water. Season to taste with salt.
5. Meanwhile, place salmon on rimmed baking sheet and season with 1/4 tsp. each salt and black pepper. Broil until opaque throughout, 8 to 12 min. depending on thickness.
6. Divide broccoli-pea puree among plates or shallow bowls. Top with salmon and cucumber salsa and sprinkle with flaky sea salt if desired.