Ingredients

• 4 (about 180g each) skin-on salmon fillets
• 2 teaspoons olive oil
• 1 x 500g pkt frozen peas
• 40g butter, chopped
• 3 green shallots, ends trimmed, thinly sliced
• 2 bacon rashers, rind removed, thinly sliced
• 50g (1 cup) shredded iceberg or cos lettuce leaves

Lemon mayonnaise

• 125g (1/2 cup) whole egg mayonnaise
• 1 teaspoon finely grated lemon rind
• 1 tablespoon fresh lemon juice

Method

• Step 1 Rub both sides of the salmon with oil. Season with salt and pepper. Heat a large frying pan over medium-high heat. Add the salmon and cook for 3-5 minutes each side or until the flesh flakes when tested with a fork in the thickest part.
• Step 2 Meanwhile, cook the peas following packet directions or until tender. Drain. Melt half the butter in a medium saucepan over medium heat. Add the shallot and bacon and cook, stirring, for 2 minutes or until the shallot is soft and the bacon is light golden. Add the lettuce and cook, stirring, for 1 minute or until the lettuce just wilts. Add the peas and remaining butter and stir until well combined. Season with salt and pepper.
• Step 3 To make the lemon mayonnaise, combine the mayonnaise, lemon rind and lemon juice in a small bowl.
• Step 4 Divide the pea mixture among serving plates. Top with salmon and drizzle over the lemon mayonnaise. Season with pepper to serve.