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Salmon Mint Pea with Feta Leek Sauce

This delectable dish, Salmon served with creamy Feta Leek Sauce and a side of mint-infused pea puree.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Cooking pot | Salt | Baking dish | Oil | Pepper | Chopping board | Knife | Cooking pan | Blender | Bowl

Cooking Instructions


Step 5 : Make the Puree

Bring a small pot of salted water to a boil. Blanch the green peas for 1-2 minutes. Drain the peas and immediately rinse with cold water. In a blender, Add the blanched peas, mint leaves, salt, black pepper, and sour cream. Blend until smooth.

360 ml Water
160 g White Quinoa
320 g Salmon Fillet
60 g Baby Carrots
10 g Honey
2 g Cumin Powder
2 g Smoked Paprika
5 g Garlic
100 g Leeks
2 g Chilli Flakes
100 ml Home Made Vegetable Stock
40 g Feta Cheese
60 g Baby Spinach
200 g Green Peas
40 ml Sour Cream
7 g Mint Leaves
5 g Fresh Parsley


Dairy, Fish

Step 1 : Cook the Quinoa

Washing and rinse the quinoa. In a medium-sized pot, bring water to a boil, and season with salt. Add the quinoa and simmer for 15-20 minutes. Once cooked, drain and set aside.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Ingredients

Peel and finely chop the garlic and parsley. Chop the leeks. Cut the lemon in half.

Step 2 : Bake the Fish

Preheat oven. Arrange the salmon on a baking tray. Season with cumin, smoked paprika, honey, salt, pepper, and a drizzle of oil. Ensure the fish is evenly coated. Place baby carrots alongside the salmon on the tray. Bake for 12 minutes or until the salmon is cooked and the carrots are tender.

Step 4 : Cook the Sauce

In a pan over medium heat, add oil. Sauté the chopped leeks for 2 minutes, add the garlic, and cook for 1 minute. Pour in the vegetable stock, season with black pepper, and simmer. Add feta cheese and baby spinach into the sauce, stirring gently until the spinach wilts and the feta is slightly melted. Remove and set aside.

Step 6 : Serve and Enjoy!

Place the quinoa and puree on a separate plate, smear the minted pea puree on the side of the plate, and place the leek sauce on top with a salmon sprinkled with parsley.


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