Step 1

Pea Pesto:

Step 3

Add peas, basil, parsley, walnuts, olive oil, lemon juice, water, garlic, salt, pepper and pepper flakes to small food processor or blender; pulse until coarsely ground. Refrigerate in airtight container for up 2 days. Makes about 1 cup.

Step 5

Pan-Fried Arctic Char:

Step 7

Pat fish dry with paper towel. Sprinkle flesh side with thyme; season with salt and pepper.

Step 9

Heat oil in large skillet over medium heat. Place fish skin side down in pan and cook until skin is crispy, about 5 minutes. Turn and continue cooking until fish just starts to flake, about 1 to 2 minutes more, depending on thickness of fish. Serve with some pea pesto, asparagus and lemon wedges if desired.

Step 11

Notes:

Step 13

Substitute Arctic char with salmon or trout.

Step 15

Toss pea pesto with pasta, or use as a topping for crostini or a dip for crudite or shrimp.

Step 17

To quickly toast walnuts, microwave on high until fragrant, about 1 to 2 minutes.