If fresh peas aren’t available, use a good quality bag of frozen peas that have been thawed. To save any leftover pesto, press a sheet of plastic wrap directly on top of the pesto, cover, and refrigerate for up to 2 days. It’s great when tossed with hot spaghetti.

To prepare pesto: To the bowl of a food processor fitted with a metal blade, add peas, pine nuts, mint, and garlic; pulse to a rough chop. With the machine running, add olive oil in a steady steam and process to a smooth paste. Stop motor and add cheese and lemon juice, stirring by hand to combine. Taste and adjust seasoning with salt, pepper, and lemon juice. Set aside.

To prepare salmon: To a spice grinder or a clean coffee grinder, add dried mushrooms, in batches, and process to a very fine powder. Transfer mushroom powder to a shallow dish. Pat salmon fillets dry with paper towels, season with salt and pepper, and dredge in mushroom powder, pressing firmly to adhere.

Preheat a gas grill or heat a large grill pan over medium heat. Brush grill grates or grill pan lightly with oil. Place salmon fillets, presentation side down, and grill for 3 to 4 minutes. Using a fish spatula, carefully flip the filets and grill to medium, anther 2 to 3 minutes. Remove from grill and transfer to 4 individual serving plates.

To serve: Garnish salmon with a generous dollop of pea pesto and a few small mint leaves. Serve immediately.