Baked salmon with peas and green mayo dressing

Method

1. Preheat the oven to 180ºC/Fan 160ºC.
2. Sprinkle the lemon zest over the salmon, then wrap each fillet gently in a piece of foil and bake the fillets for 8 minutes, until the fish is cooked through. Set aside to rest.
3. Meanwhile, put the mayonnaise and herbs in a food processor and whizz until combined. You should have a fragrant and green-hued mayo.
4. Put the frozen peas in a sieve and run them under the hot tap until they are defrosted. Transfer to a small bowl and mash with a fork, then slowly add the lemon juice and continue to mash the peas.
5. Mix together the red wine vinegar and olive oil, pour over the rocket and mix well.
6. To serve, put equal portions of the lemony peas and rocket on two plates, top with the salmon and spoon over the herb-flecked green mayo. Season to taste and serve immediately.