Recipe courtesy of Michael Symon
45 min
30 min
4 servings


  • 2 tablespoons blended oil, plus 1/4 cup, plus more for drizzling
  • 6 ounces very thinly sliced pancetta, brunoise or finely chopped (about 1/2 cup)
  • 1 tablespoon sliced shallots
  • 1 tablespoon sliced garlic
  • Kosher salt and freshly cracked black pepper
  • 2 cups freshly shelled peas
  • 1/2 cup fresh orange juice
  • 2 tablespoons unsalted butter
  • 2 tablespoons freshly picked dill leaves
  • 2 tablespoons parsley leaves
  • 8 (4-ounce) wild salmon fillets, skinned
  • 1 cup pea shoots
  • 1/2 orange, zested
  • Fleur de sel


Put a medium-sized saute pan over medium-high heat. Once heated, add 2 tablespoons of the blended oil and add the pancetta and saute until rendered and slightly crisp. Add the shallots, garlic, pinch of salt and freshly cracked black pepper, to taste, the peas, and orange juice. Simmer until the peas are just cooked, about 2 minutes. Add the butter and swirl to combine and melt. Turn off the heat and toss in the dill and parsley. Taste and adjust seasoning, if needed. Put a large cast iron pan over high heat. Season both sides of the fish with salt. Add the remaining 1/4 cup blended oil to the hot pan and add the seasoned fish (presentation side down first). Allow to cook until golden brown on first side, about 2 to 3 minutes. Flip and turn the heat off. In a small bowl add the pea shoots and drizzle with extra-virgin olive oil. Put 2 salmon fillets onto each plate and top with the peas and pancetta. Drizzle the sauce around the salmon and garnish with the pea shoots and orange zest. Sprinkle with fleur de sel and serve.

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