Salmon with pea puree

I love the fresh "English" peas that are sometimes available at Costco, and I buy them whenever I can. I had some in the cooler that were going to turn soon, so I invented this delicious, light pea puree to serve as a lovely green bed for some fresh salmon that I picked up on the way home from work.

Salmon with Pea Puree

1 1/2 lbs salmon
2 lbs new potatoes
2 lbs fresh peas (or two bags frozen peas)
1 tbsp olive oil
3 tbsp butter
1 shallot, sliced
1 lemon
1 tbsp tarragon, minced
1 cup chicken stock

In a large saute pan, heat the oil and the 1 tablespoon of the butter. Saute the shallots for a minute until fragrant. Add the fresh peas and the chicken stock. Bring to a boil, and cook until the peas are done. (If using frozen peas, cook until just warmed through.). Add the juice of one lemon, the remaining butter, and the tarragon. Puree the pea mixture until smooth in a blender; loosen with more stock if necessary.

Meanwhile, heat the oven to 400 degrees. Halve the new potatoes and toss with some olive oil on a large sheet pan. Season with salt and pepper. Cook the potatoes for 15 minutes. Remove the pan from the oven and push the potatoes to one side. Season the salmon with salt and pepper and place on the pan. Return to the oven and cook for 15-20 more minutes or until salmon is done and potatoes are cooked through. Serve skinned salmon on top of a large dollop of pea puree with roasted potatoes on the side.