In a jar, combine olive oil, fresh orange juice, sherry vinegar, whole grain mustard, crushed garlic clove, and a pinch of sea salt. Seal and shake until emulsified.

In a saucepan, melt butter over medium heat, add crushed garlic and sauté for 2 minutes. Stir in frozen peas, water, and salt. Cover and simmer for 3-5 minutes until peas are tender.

Transfer cooked peas to a blender, add crème fraîche or mascarpone, and blend until smooth. Adjust consistency with more water if needed.

Season salmon with sea salt. Heat olive oil in a sauté pan over medium-high heat. Cook salmon skin-side up for 2-3 minutes until golden, then flip and reduce heat to medium, cooking for another 2-3 minutes.

Plate the pea purée, top with the salmon, drizzle with herb dressing, and garnish with fresh herbs.