Roasted Salmon with Peas and Radishes

cooking.nytimes.com

4 (6-ounce) skin-on salmon or trout fillets

¼ cup extra-virgin olive oil

Kosher salt and black pepper

3 tablespoons unsalted butter

2 bunches radishes with greens (about 1 pound), radishes halved, 1 cup leaves reserved (or 1 pound diced zucchini, or two 14-ounce cans whole artichokes, drained and halved)

1½ cups fresh or frozen peas (no need to thaw); can use part sugar snap peas

2 tablespoons drained capers

1 tablespoon white miso

1 teaspoon Dijon mustard

¼ cup chopped dill or parsley

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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