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Ambassador [Associate]
Ambassador [Associate]
  • 575 calories
  • 35 min
  • 4 servings


  • 1 small pkg fresh mint
  • 4 cups frozen peas
  • 4 cloves garlic
  • 1 ½ lb salmon fillet
  • 6 tomatoes
  • black pepper
  • butter, unsalted
  • extra virgin olive oil
  • salt


  1. Preheat the oven to 425°F.
  2. Wash and dry the fresh produce.
    • 6 tomatoes
    • 1 small pkg fresh mint
  3. Cut each of the tomatoes into 8 wedges; transfer to a medium bowl.
  4. Drizzle the tomatoes with olive oil and season with salt and pepper; toss to coat.
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  5. Pat the salmon dry with paper towels and place, skin-side down, on a baking sheet (that is also big enough to hold the tomatoes).
    • 1 ½ lb salmon fillet
  6. Rub the salmon with olive oil and season with salt and pepper.
    • 2 tsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  7. Transfer the tomatoes to the baking sheet and arrange in a single layer around the salmon.
  8. Place the sheet in the oven; cook until the salmon is cooked through, 10 to 12 minutes, and the tomatoes are tender, 12 to 15 minutes. Remove the salmon from the oven once it is done and continue to cook the tomatoes.
  9. Preheat a small saucepan over medium heat.
  10. Peel and mince (or press) the garlic.
    • 4 cloves garlic
  11. Once the saucepan is heated, add butter and the garlic. Cook until the butter has melted and the garlic is fragrant, 15 to 30 seconds.
    • 4 tbsp butter, unsalted
  12. Add the peas to the saucepan and mix with the butter; cook until the peas are warmed through but still bright green, 4 to 6 minutes. Once done, remove the saucepan from the heat.
    • 4 cups frozen peas
  13. While the peas cook, pick the mint leaves off the stems; discard the stems and mince the leaves.
  14. Add the minced mint to the peas and season with salt and pepper. Mash the peas with an immersion blender, potato masher, or fork until smooth.
    • ½ tsp salt
    • ¼ tsp black pepper
  15. To serve, place the minted pea purée, salmon, and tomatoes on a plate. Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • small saucepan
  • stirring spoon