Make sure to carefully follow each step of the instructions for the best results :
- Preheat the oven and prep the pan.
Preheat the oven to 400°F and line a sheet pan with parchment paper. A parchment-lined pan helps prevent sticking and keeps the salmon from sitting directly on the metal surface, which makes cleanup much easier. - Season the salmon.
Pat the salmon fillets dry with paper towels, then place them skin-side down on one side of the sheet pan. Drizzle with olive oil and season with garlic powder, salt, pepper, and lemon zest. Patting the salmon dry before seasoning helps it roast more evenly and gives it a cleaner, slightly caramelized surface. - Add the peas.
Toss the peas with olive oil, salt, and garlic, then spread them on the other side of the sheet pan. Fresh peas and frozen peas both work well here. If using frozen, there is no need to thaw them first since they will warm through quickly in the oven alongside the salmon. - Roast until flaky.
Bake for 12 to 13 minutes, until the salmon flakes easily with a fork. Thin fillets may be done closer to 10 minutes, while thicker ones may need an extra minute or two. Salmon bakes quickly at 400°F, and pulling it just as it flakes keeps it moist and tender inside. - Finish with mint and lemon.
Remove the pan from the oven. Stir the lemon juice through the warm peas and scatter the fresh mint over the whole pan. Mint works best when added after cooking so it stays vibrant and doesn’t wilt or turn dark from the oven heat. - Serve immediately.
Plate the salmon with the peas alongside and finish with a drizzle of olive oil, a pinch of flaky salt if you like, and lemon wedges on the side. This dinner is best served right away while the salmon is still warm and the mint is fresh and bright.