Heat butter in a medium nonstick skillet over medium heat. Add leek; cook

5 minutes or until tender, stirring occasionally. Add water and peas; cook

5 minutes or until peas are tender. Place pea mixture in a food

processor. Add basil, juice, and tarragon; process until smooth, adding

more water if necessary. Stir in 1/4 teaspoon salt and 1/4 teaspoon

pepper; keep warm. Sprinkle salmon with remaining 1/4 teaspoon salt and

remaining 1/4 teaspoon pepper. Heat a nonstick skillet over medium-high

heat. Coat pan with cooking spray. Add salmon, skin side down, and cook

for 6 minutes or until golden. Turn, and cook for 8 minutes or until fish

flakes easily with a fork or until desired degree of doneness. Serve

salmon over warm mashed peas. Garnish with lemon wedges, if desired.

Yield: 4 servings (serving size: 1 salmon fillet and about 1/2 cup mashed

peas)

Nutrition Per Serving Calories 393(46% From Fat); Fat 19.9g (Sat 4.4g,Mono

7g,Poly 6.9g); Protein 38g; Cholesterol 103mg; Calcium 54mg; Sodium 482mg;

Fiber 3.5g; Iron 2.2mg; Carbohydrate 13.8g