Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with ... this dish can be assembled up to 12 hours ahead. Place the salmon fillets fairly close to each other on the baking tray ...

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium ... Add thyme sprigs to skillet; top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche.

Reduce the heat to low and whisk in the remaining 6 tablespoons ... 10 to 12 minutes. Spoon the mashed peas onto plates and top with the salmon, skin side up. Spoon the tarragon-butter sauce ...

Season with a little salt and pepper. Meanwhile, spray the salmon fillets with low fat cooking spray and chargrill or grill for 6-8 minutes, turning once. Halfway through the cooking time ...

It is sold whole, or as fillets or steaks, both fresh and frozen. It is also available hot - and cold - smoked. The Pacific salmon species are more abundant and sustainable in the wild.

Set aside. Place the salmon fillets on a cutting board and slice each fillet horizontally along the side to create a pocket for stuffing. Be careful not to cut all the way through.

Drizzle the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper to taste. Arrange the stuffed fillets onto a parchment-lined baking sheet and bake for 12-15 ...