FRENCH PEA SAUCE: 2026

Salmon with Dilled Creamed Pea Sauce


Salmon with Dilled Creamed Pea Sauce 

A tender pan-seared or baked salmon fillet served under a velvety cream-and-pea sauce scented with fresh dill, lemon, and shallots. Elegant enough for entertaining yet simple enough for a weeknight.

INGREDIENTS (Serves 4)

For the Salmon

  • 4 salmon fillets, 6 oz (170 g) each (skin on or off)

  • 1–2 tbsp olive oil or butter

  • Salt and freshly ground black pepper

  • 1 tsp lemon zest

  • Optional: 1 tsp Dijon mustard to brush on top before cooking

  • Optional: 1 tsp garlic powder or 1 garlic clove, minced

For the Dilled Creamed Pea Sauce

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 medium shallot, finely minced

  • 1 garlic clove, finely minced (optional but recommended)

  • 1 cup fresh or frozen peas

  • 1 1/4 cups heavy cream or half-and-half

  • 1/2 cup low-sodium chicken broth or vegetable broth

  • 1 tbsp lemon juice

  • 2–3 tbsp finely chopped fresh dill (plus more for garnish)

  • 1/2 tsp salt (or to taste)

  • 1/4 tsp black pepper

  • Pinch of nutmeg (optional but adds warmth)

  • Optional: 1 tsp Dijon mustard for a tangy, French-style finish

Optional Garnishes

INSTRUCTIONS

1. Season and Prepare the Salmon

Pat salmon fillets dry so they sear beautifully.

Season both sides with:

  • Salt

  • Pepper

  • Lemon zest

Optional enhancements:
Brush the tops lightly with Dijon mustard for extra flavor or sprinkle with a little garlic powder.

Let sit at room temperature for 10–15 minutes.

2. Cook the Salmon

Pan-Seared (best flavor)

  1. Heat 1–2 tbsp olive oil or butter in a large skillet over medium-high heat.

  2. Place salmon skin-side down if the skin is on. Press lightly for first 10 seconds so the fillet doesn’t curl.

  3. Cook 4–6 minutes until the skin is crisp and the salmon is mostly opaque from bottom to top.

  4. Flip gently and cook 1–2 minutes more until just cooked through or still slightly rosy in the center.

Oven-Baked Option

  • Preheat oven to 400°F (205°C).

  • Brush salmon lightly with oil and bake 10–14 minutes depending on thickness.

  • Remove as soon as it flakes easily with a fork.

Poached Option (very delicate)

  • Simmer broth + lemon + herbs and gently poach salmon for 7–10 minutes.

Set cooked salmon aside, loosely covered, while making the sauce.

3. Make the Dilled Creamed Pea Sauce

Use the same skillet if pan-searing salmon—this adds flavor.

  1. Sauté aromatics

    • Melt the butter with olive oil over medium heat.

    • Add shallots and cook 2–3 minutes until softened and fragrant.

    • Add garlic and stir 30 seconds.

  2. Add peas

    • Add peas and toss with the aromatics.

    • If using fresh peas, cook 2–3 minutes longer.

  3. Deglaze and enrich

    • Add broth and simmer 2 minutes.

    • Stir in the cream (or half-and-half).

    • Bring mixture to a gentle simmer—not boiling.

  4. Season
    Add:

    • Salt

    • Pepper

    • Lemon juice

    • Nutmeg (if using)

    • Dill

    • Optional: Dijon mustard

Let the sauce simmer gently 4–6 minutes until slightly thickened and peas are tender.

Sauce thickness:
It should be silky, spoonable, and able to coat the fish without running all over the plate.

4. Combine and Serve

Place salmon fillets on warm plates.
Spoon the warm dilled creamed pea sauce generously over each piece, or serve the sauce underneath as a creamy “bed.”

Garnish with:

  • More chopped dill

  • Lemon or a swirl of crème fraîche

  • Cracked black pepper

Serve immediately.

SIDE DISH SUGGESTIONS

Pair with foods that complement rich cream sauces and bright dill:

Starches

Vegetables

  • Steamed asparagus

  • Green beans almondine

  • Roasted zucchini or yellow squash

  • Simple green salad with lemon vinaigrette

Breads

  • Warm baguette

  • Soft dinner rolls

  • Herb focaccia

RECIPE VARIATIONS

1. Creamed Peas with Mint

Add 1 tbsp chopped mint for a fresh English-style twist.

2. Lemon-Dill Wine Sauce

Replace some cream with white wine for a lighter, more aromatic sauce.

3. Smoked Salmon Version

Use hot-smoked salmon and warm gently in the sauce—no searing needed.

4. Creamed Pea + Bacon Sauce

Add 2–3 tbsp cooked, crumbled bacon for saltiness and depth.

5. Crispy-Skinned Restaurant Finish

Pan-sear salmon skin-down 90% of the way and never flip—crisp bottom, tender top.

CHEF’S TIPS

  • Do not overcook salmon—remove when center is still slightly translucent.

  • Always add fresh dill at the end so it stays fragrant.

  • Use cold cream to prevent curdling when added to a hot pan.

  • Frozen peas work perfectly and taste sweet.

  • If sauce gets too thick: splash in broth.

  • If too thin: simmer 1–2 more minutes.


OTHER RECIPES

A great French pea sauce recipe to try ! 

Ingredients 

 * 1 cn (16-oz) salmon; drained and 
 * 2 Eggs; beaten 
 * 1/2 c Italian bread crumbs 
 * 2 tb Milk 
 * 1/2 ts Grated lemon peel 
 * 1/2 c Chopped green onions 
 * 1/2 ts Salt 
 
SAUCE 
 * 1 pk (10-oz) frozen peas; cooked 
 * 1 tb Margarine 
 * 1 tb Flour 
 * 1/2 ts Salt 
 * 1 ds Pepper 
 * 2/3 c Milk 
 * 1/4 ts Dill 

 INSTRUCTIONS 

 Mix all ingredients (except sauce ingredients). 
Press into 6 (6-oz) custard cups or muffin cups. 
Arrange in a circle in microwave. 
Cook on high for 3 minutes. 
Rearrange cups. 
Microwave until set, 2 to 3 minutes. 
To make sauce, microwave margarine in a 2 cup container until melted. 
Blend in flour, salt, pepper and dill. 
Stir in milk. 
Microwave for 1 minute. 
Stir in peas. 
Cook until mixture boils and thickens. 

Salmon with Dilled Creamed Pea Sauce Video :



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Pasta with Creamy Mushroom-Pea Sauce


Pasta with Creamy Mushroom-Pea Sauce 
Ingredients (4 servings)

For the pasta

For the sauce

  • 2 Tbsp butter or olive oil

  • 1 medium onion, finely diced

  • 3 cloves garlic, minced

  • 12 oz (340 g) mushrooms, sliced
    (Cremini, baby bella, shiitake, or a mix)

  • 1 cup fresh or frozen peas

  • ½ cup dry white wine (optional; substitute broth)

  • 1¼ cups heavy cream, half-and-half, or evaporated milk

  • ½ cup vegetable or chicken broth

  • ½ cup grated Parmesan or Pecorino

  • 1 tsp dried thyme or 1 Tbsp fresh

  • ½ tsp black pepper (freshly cracked preferred)

  • ¼ tsp nutmeg (optional, boosts creaminess)

  • Salt to taste

  • Red pepper flakes (optional)

For topping

  • More Parmesan

  • Chopped parsley or chives

  • A drizzle of olive oil or lemon zest (optional)

Instructions

1. Cook the Pasta

  1. Boil a large pot of well-salted water.

  2. Add pasta and cook until al dente.

  3. Reserve 1 cup pasta water, then drain.

2. Sauté the Mushrooms

  1. Heat butter or oil in a large skillet over medium-high heat.

  2. Add mushrooms in an even layer—don’t crowd (they need space to brown).

  3. Cook 6–8 minutes, stirring only occasionally, until the mushrooms are golden and their moisture evaporates.

Season lightly with salt and pepper.

3. Build the Flavor Base

  1. Reduce heat to medium.

  2. Add the diced onion; cook 3–5 minutes until soft.

  3. Stir in garlic; cook 1 minute.

  4. Add thyme and optional red pepper flakes.

4. Deglaze

Pour in the wine (or broth) to deglaze the pan, scraping up browned bits.
Simmer 2–3 minutes to reduce.

5. Add Peas and Cream

  1. Stir in the peas.

  2. Pour in the cream and broth.

  3. Add nutmeg if using, along with black pepper.

  4. Simmer on low for 5–8 minutes, until thickened and velvety.

6. Add Parmesan

Stir in grated Parmesan until melted and smooth.
Taste and adjust salt.

If the sauce is too thick: add broth or pasta water.
If too thin: simmer a few extra minutes.

7. Combine with Pasta

Add the cooked pasta and toss well to coat.

Add splashes of pasta water as needed to bring the sauce to a glossy, silky consistency.

Serving

Top with:

  • Extra Parmesan

  • Fresh parsley or chives

  • A squeeze of lemon or lemon zest (optional)

  • Fresh cracked pepper

Variations

Protein Add-ins

Vegetable Add-ins

Healthier / Lighter Version

Use:

Vegan Version

OTHER RECIPES


A nice creamy mushroom pea sauce recipe to try 

Ingredients 

 * 8 ounces whole-wheat pasta, such as fusilli or rotini 
 * 3 cups shelled English peas (4 1/2 pounds unshelled) or frozen peas 
 * 1 teaspoon extra-virgin olive oil 
 * 2 ounces sliced prosciutto, diced 
 * 2 cloves garlic, minced 
 * 2 cups quartered cremini or sliced chanterelle mushrooms (about 6 ounces) 
 * 1 tablespoon all-purpose flour 
 * 1/4 cup white wine 
 * 1 cup reduced-sodium chicken broth 
 * 1/4 cup whipping cream 
 * Lots of freshly ground pepper , to taste 

 INSTRUCTIONS 

 Bring a large pot of water to a boil. 
Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes. Meanwhile, heat oil in a large nonstick skillet over medium heat.
 Cook prosciutto, stirring, until it begins to brown, about 5 minutes. 
Add garlic and cook, stirring, until fragrant, 30 seconds. 
Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes.
 Sprinkle flour over the mushrooms; stir to coat. 
Add wine and let simmer for 1 minute. 
Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. 
Remove from the heat. 
Stir in cream and pepper.
 Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat. French Pea Sauce.... quick-french-pea-sauce

Pasta with Creamy Mushroom-Pea Sauce Video :



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Ravioli with Split Pea Sauce


Ravioli with Split Pea Sauce 

Ingredients (4 servings)

For the sauce

  • 1 cup dried split peas (green or yellow), rinsed

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 medium carrot, diced

  • 1 stalk celery, diced

  • 3 cups vegetable or chicken broth (plus more as needed)

  • 1 bay leaf

  • 1 tsp dried thyme (or 1 Tbsp fresh)

  • ½ tsp smoked paprika (optional, adds depth)

  • ½ cup cream, half-and-half, or coconut cream

  • 2 Tbsp butter or olive oil

  • Salt and black pepper to taste

  • 2–3 Tbsp grated Parmesan (optional but delicious)

For the pasta

Instructions

1. Cook the Split Peas

  1. In a pot, combine split peas, broth, bay leaf, thyme, carrot, and celery.

  2. Bring to a boil, then reduce to low heat.

  3. Simmer 35–45 minutes or until peas are very soft and beginning to fall apart.

  4. Remove the bay leaf.

(If peas still seem thick, add a splash of broth or water.)

2. Build the Flavor Base

  1. In a separate pan, heat butter or olive oil.

  2. Sauté chopped onion over medium heat until soft and golden, about 6–8 minutes.

  3. Add garlic and smoked paprika; cook 1 minute more.

  4. Combine this sautéed mixture with the cooked split peas.

3. Purée (Optional)

You can leave the sauce rustic and chunky or purée until silky:

  • For smooth sauce, blend using an immersion blender.

  • For chunkier sauce, mash lightly with the back of a spoon.

Add the cream (or coconut cream) and Parmesan. Season generously with salt and pepper.

Simmer another 5–10 minutes until thick and velvety.

4. Cook the Ravioli

  1. Bring a large pot of salted water to a boil.

  2. Add ravioli and cook according to package instructions (usually 3–5 min for fresh).

  3. Reserve about ½ cup pasta water, then drain.

5. Combine

In a large skillet, gently toss the hot ravioli with the split pea sauce.

  • Add a splash of pasta water if you want a thinner, silkier sauce.

  • Taste and adjust seasoning.

Serving Suggestions

Top each plate with:

  • Fresh herbs (parsley or basil)

  • Extra Parmesan

  • A swirl of olive oil

  • Cracked black pepper

  • A squeeze of lemon for brightness (optional)

Optional Add-Ins

Vegetables:

Proteins:

Flavor boosters:

Storage

  • Sauce keeps 3–4 days in the fridge.

  • Reheat gently with a splash of broth or water.

  • Ravioli is best cooked fresh.


ANOTHEER RECIPES


nice French Pea sauce recipe to try ! 

Ingredients 

 * 1 quart fat-skimmed chicken broth 
 * 1 1/3 cups dried yellow split peas 
 * 2 packages (9 oz. each) cheese-filled ravioli or tortellini 
 * 3 dried hot chilies (2 in. long) 
 * 1/2 teaspoon olive or salad oil 
 * 2 teaspoons minced garlic 
 * 1 teaspoon cumin seed 
 * 1 quart baby spinach leaves (about 1/4 lb.), rinsed 
 * 1/2 cup red cherry tomatoes (about 1 in.), rinsed and halved 
 * 1/2 teaspoon turmeric 
 * Salt and fresh-ground pepper 

 INSTRUCTIONS 

 1. In a 3- to 4-quart pan over high heat, bring broth and split peas to a boil; cover, reduce heat, and simmer until peas fall apart, about 50 minutes. 
 2. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain. 
 3. Meanwhile, transfer split pea mixture to a blender or food processor; whirl until smooth. 
 4. Remove and discard stems from chilies; shake out and discard seeds. Wipe the 3- to 4-quart pan dry. Add chilies, oil, garlic, and cumin; stir over medium-high heat until garlic is lightly browned, about 1 minute. 
 5. Pour split pea purée into pan with chili mixture. Add spinach, tomatoes, and turmeric; stir just until steaming. 
 6. Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls. Add salt and pepper to taste. French Pea Sauce....

Ravioli with Split Pea Sauce Video :



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