Roasted Salmon With Pea Puree & Fennel Salad

Step 1: Preheat oven to 180°C.

Step 2: To make the pea puree, place peas, stock and thyme in a saucepan and bring to boil and then simmer, uncovered, for about 2 minutes, or until just tender and then drain, reserving 1/4 cup of the stock.

Step 3: Place peas in a blender with butter and reserved stock and blend until smooth and then season with sea salt and freshly ground black pepper.

Step 4: To make salad, trim bases and tops off fennel and cut in half and thinly slice, then place in a bowl with watercress.

Step 5: Combine oil, juice, mustard, horseradish cream and honey and pour over salad and toss to combine.

Step 6: Season salmon and drizzle with oil and then heat a large ovenproof frying pan over high heat and then cook salmon, skin-side down, for 3 minutes and then transfer pan to oven and cook for about 7 minutes or until cooked to your liking.

Step 7: To serve, reheat pea puree in a small saucepan until hot and then divide among serving plates and top with salmon and serve with fennel salad.