Old Bay Salmon with Lemony Mashed Peas

1 lb. peas, frozen or fresh

1/4 cup Sour Cream

1/2 teaspoon Lemon Zest

3 Tablespoons Lemon Juice

1/4 teaspoon Salt

1/4 teaspoon ground Pepper

1 Tablespoon Olive Oil

1 1/4 lb. skin-on Salmon

2 teaspoons Old Bay seasoning

1 Tablespoon Butter

1 teaspoon dried Thyme

Lemon wedges for serving

Bring a medium saucepan of water to a boil over high heat.  Add peas and cook until tender, ~5 minutes.  Reserve 1/4 cup of the water, then drain.  Combine the peas, the reserved water, sour cream, lemon zest, lemon juice, salt and pepper in a food processor.  Pulse until roughly chopped.  Spread 1/4 portion onto 4 plates.

Heat oil in a large cast-iron skillet over medium-high heat.  Sprinkle salmon with Old Bay and add to the pan, skin-side up.  Cook, flipping once, until it is browned and add to the pan, skin-side up.  Cook, flipping once, until it is browned and flakes with a fork, 6-7 minutes total.

Arrange the salmon on top of the peas.  Add butter and thyme to the pan.  Cook, stirring, until the butter is brown and fragrant, ~30 seconds.  Drizzle over the salmon.  

Serve with lemon wedges.