This is a super quick and easy recipe, perfect for a fast supper after a day on the beach or in the garden.

The wasabi adds a gentle heat that works beautifully with the cooling minted peas.

Serves 4.

2 tbsp wasabi paste
4 tbsp mixed milled seeds
1 tsp cold pressed rape seed oil
4 salmon fillets

For the pea mash
600g frozen peas
1/2 tsp cold pressed rapeseed oil
2 garlic cloves, minced
Zest of 1 lemon
Small bunch of mint

Boil the kettle, pour it over the peas in a bowl and leave to defrost.

Brush the wasabi paste over the salmon fillets.

Add the milled seeds to a shallow dish and press the salmon into the mix to coat thoroughly. Any remaining seeds can be scattered over the fillets and pressed in with your fingers.

Heat the rapeseed oil over a medium heat and when hot, cook salmon skin side down first. Cook for approximately 2-3. Flip over gently, lower the heat and cook for another 2-3 minutes until the seeds are crispy and the salmon is cooked.

Cooking time will vary depending on thickness of fillets.

While the salmon is cooking heat the oil for the pea mash over a low heat and sauté the garlic until aromatic. Add the drained peas and the mint and heat through with the garlic.

Once hot, gently mash with a potato masher until the peas have split but aren’t completely mushed. Stir through the lemon zest and season to taste.

Divide between the plates and top with the cooked salmon and serve with wedges of lemon.