Salmon and Lemon Brodetto with Pea Purée

In a hurry? I’ve got you — recipe below.

This brodetto has been one of those quiet recipes I kept coming back to over the years, and every time I make it, I’m reminded why it stuck. It’s light but comforting, bright with lemon, and layered in a way that feels just a little elegant without being complicated. The warm broth, silky pea purée, and perfectly seared salmon come together in a shallow bowl that feels restaurant-worthy—but is simple enough for a weeknight. It’s the kind of dish that works just as well for a casual dinner as it does when you want to serve something a little special.

A shallow bowl of lemon brodetto with salmon, a vibrant green pea purée, and fresh herbs, lightly glistening with broth.

A piece of golden-seared salmon resting over creamy pea purée, surrounded by a light lemon broth with flecks of fresh mint — simple, bright, and elegant.

A Little Note from My Kitchen

This recipe is inspired by a salmon brodetto from Giada De Laurentiis on Food Network, and what drew me in was the simplicity—just a few fresh ingredients layered in a way that really works.

I kept that foundation but made a few small changes to fit how I cook now. I use bone broth and add cauliflower to the broth for extra fiber and body, giving it a little more depth without changing the lightness of the dish. I also often swap the Parmesan in the pea purée for a mix of my creamy seed oats (member-only recipe) and nutritional yeast. It keeps that savory richness while boosting plant-based nutrients.

To finish, I stir in a touch of fermented cabbage right at the end so it warms gently without losing its probiotics. The result is a subtle tang that plays beautifully with the lemon and mint.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Salmon and Lemon Brodetto with Pea Purée

Servings: 4

Prep Time: ~15 minutes

Cook Time: ~20 minutes

Total Time: ~35 minutes

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What You’ll Need

Lemon Brodetto

• 2 tablespoons olive oil

• 1 shallot, diced

• 2 cups bone broth (plus more if desired)

• 2 lemons, juiced

• 1 lemon, zested

• Kosher salt and freshly ground black pepper

Pea Purée

• 2 cups frozen peas, thawed

• ¼ cup fresh mint leaves

• 1 clove garlic

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ cup extra-virgin olive oil

  Choose one:

• ½ cup grated Parmesan—or—

• 2–3 tablespoons creamy seed mix + 1–2 tablespoons nutritional yeast

Salmon & Optional Vegetables

• ¼ cup olive oil4 (4–6 ounce) salmon fillets

• Kosher salt and freshly ground black pepper

• 1–2 cups cauliflower florets (optional, for added fiber)

To Finish

• 1 tablespoon chopped fresh mint½ cup fermented cabbage

Let’s Make It

1. Make the Pea Purée

   In a food processor, combine 2 cups thawed peas, ¼ cup mint leaves, 1 clove garlic, ½ teaspoon salt, and ½ teaspoon pepper. Blend until smooth.

   
   

   With the machine running, drizzle in ½ cup extra-virgin olive oil until creamy. Transfer to a bowl and stir in your choice of ½ cup Parmesan or 2–3 tablespoons creamy seed mix + 1–2 tablespoons nutritional yeast. Set aside.

   
   

2. Cook the Cauliflower (Optional)

   If using 1–2 cups cauliflower florets, sauté in 1–2 teaspoons olive oil over medium heat for 5–7 minutes until just tender. Set aside.

   
   

3. Cook the Salmon

   Warm ¼ cup olive oil in a large, heavy skillet over high heat. Season 4 salmon fillets with salt and pepper.

   
   

   Sear until a golden crust forms, about 4–5 minutes on the first side. Flip and cook another 2–3 minutes, depending on thickness, until just cooked through.

   
   

4. Finish the Broth

   Turn off the heat on the broth. Stir in 1 tablespoon chopped fresh mint. Gently fold in ½ cup fermented cabbage so it warms slightly without losing its probiotics.

   
   

5. Assemble & Serve

   Divide the broth among shallow bowls. Spoon a generous portion of pea purée into the center of each bowl. Add cauliflower if using, then place the salmon on top. Spoon a little extra broth around and over the salmon. Serve immediately.

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Low Sodium Option

• Skip adding salt to the broth, salmon, and pea purée—you’ll have plenty of flavor from lemon, herbs, and garlic

• Use a low-sodium bone broth (or half broth + half water)

• If using Parmesan, use a lighter amount (about 2–3 tablespoons instead of ½ cup), or try the seed mix + nutritional yeast option for a lower-sodium swap

• Go easy on the fermented cabbage (start with 1–2 tablespoons per bowl instead of more—it’s naturally salty)

• Finish with extra lemon juice and fresh mint to brighten everything without needing salt

Fresh, vibrant, and full of flavor—nothing missing, just beautifully balanced.

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Why This Works

Layered but simple:

The broth, purée, and salmon each bring a distinct texture that works together without feeling heavy.

Bright and balanced:

Lemon and mint keep the dish fresh, while the olive oil and salmon add richness.

Flexible and nourishing:

The seed mix option adds fiber and plant-based nutrients, and the fermented cabbage brings a subtle tang and probiotic benefit.

Elegant but approachable:

It looks elevated in the bowl, but comes together with very simple steps.

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Quick Variations

Dairy-free:

Use the seed mix and nutritional yeast instead of Parmesan.

Skip fermented foods:

Leave out the fermented cabbage—the dish will still be bright and balanced.

Add more vegetables:

Zucchini, spinach, or asparagus work beautifully here.

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Nutrition Estimate (Per Serving)

Calories: ~450–550

Fat: ~30g

Protein: ~30–35g

Total Carbohydrates: ~20–25g

Fiber: ~6–8g

Light, bright, and satisfying—with a balance of healthy fats, protein, and fresh flavor that makes this one easy to come back to again and again.