n under 20 minutes, you can serve up perfectly cooked salmon fillets—with irresistibly crispy skin—and a hefty serving of lightly dressed vegetables. The peas and asparagus blanch briefly to retain their crunch and keep their flavors vibrant. No need to thaw the frozen peas; they’ll thaw almost immediately when they plunge into the boiling water. To keep things on track, follow this order: Put water on to boil, then heat the skillet and get the salmon cooking. Blanch the vegetables and make the salad dressing as the salmon cooks.
How to Make It
Bring a large pot of water to a boil. Add sugar snap peas, asparagus, and green peas; cook 2 minutes. Drain and rinse with cold water until vegetables are cool; drain well.
Meanwhile, heat a large nonstick skillet over medium-high. Pat fish dry with paper towels; sprinkle flesh side of fish evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add fish to pan, skin side down. Cook until skin is crispy, 5 to 6 minutes. Turn fish over; cook until desired degree of doneness, about 2 to 3 minutes.
While fish cooks, whisk together shallots, mustard, lemon zest, lemon juice, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually add remaining 2 tablespoons oil, whisking constantly. Add blanched vegetables, arugula, and mint; toss gently to coat. Serve salad with fish
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