Lemon-flavoured mayo gives a delicious zing to this hearty midweek fish special.


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


  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.
  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.
  3. To make the lemon mayonnaise, combine the mayonnaise, lemon rind and lemon juice in a small bowl.
  4. Divide the pea mixture among serving plates. Top with salmon and drizzle over the lemon mayonnaise. Season with pepper to serve.