Seared Salmon and Shrimp with Bacon, Split Green Peas, Mint and Shallots

Using fresh mint, brings alive spring peas every day of the year. When you add bacon and serve over the best seafood your grocer has to offer, your taste buds are in for a real treat. When you think of peas, do you think of a vibrant and fresh seafood dish? You will after you taste this dish! The great thing about peas is they're one of the only veggies that come back to life after being frozen. This fact allows you to make some spring-fresh meals all year round. Before you think this meal sounds too healthy, remember there's bacon to add flavor and depth to the dish. Don't tell anyone, but it's still a healthy meal. Did we metnion the whole thing from start to finish takes about 10 minutes?.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Yield: 2 Servings
Difficulty: Easy


  • 2½ Cups fresh or frozen green peas
  • ¼ Cup fresh mint leaves
  • kosher salt and freshly ground black pepper
  • 4 strips bacon, chopped into ½" pieces
  • 1 large shallot, minced
  • 6 oz salmon, patted dry and skin removed
  • 4 oz shrimp, peeled and deveined
  • flaky sea salt (optional, for serving)


  1. In a large Swiss Diamond pot of salted boiling water, blanch the peas until bright green and soft, about 3 minutes.
  2. Strain peas, reserving ½ cup of the peas and return the rest back to the pot. Using an immersion blender, drizzle in ¼ to ½ cup of water to reach a split pea consistency. Add the mint leaves, a large pinch of salt and a pinch of black pepper; blend until combined. Set aside but keep warm.
  3. In a large Swiss Diamond skillet over medium heat, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove and pour out all but 1 tablespoon of fat, reserving the remaining fat and setting aside.
  4. Add the shallot and sauté for about 30 seconds. Add the ½ cup of reserved peas along with bacon. Cook for about 30 seconds more, then remove but keep warm.
  5. In the same Fry pan, warm 2 tablespoons of the reserved fat over high heat until just barely smoking, then add the salmon and cook for about 3-4 minutes. Add the shrimp and flip the salmon. Cook until salmon and shrimp are cooked through.
  6. Serve the salmon with the pea puree, a sprinkle of the bacon mixture and flaky sea salt if desired.