Preheat your oven to 400 degrees F.
Bring a large pot of salted water to a boil. Have an ice bath ready. Pour the peas into the boiled water and boil for about 45 seconds or until bright green. Drain immediately and transfer the ice bath. Once cool, drain and add to the bowl of your food processor. Also add the ricotta cheese, sour cream, lemon juice, parmesan cheese, parsley and mint. Pulse 5-6 times or until broken apart. With the food processor running, add the extra virgin olive oil and continue pureeing until it comes together. Transfer the puree to a bowl and season with salt and black pepper to taste. Cover and refrigerate until you are ready to serve.
In a small saucepan, melt the butter. Once melted, stir in the honey, lemon juice and garlic. Remove from heat and set aside.
Season the salmon with salt and black pepper and then dredge each filet in the flour. Brush the butter mixture onto each filet. Set aside.
Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the salmon filets and sear on both sides until brown. Transfer the skillet to the oven and cook until the salmon is fully-cooked through, about 10 minutes. Remove from heat and let rest for just a minute. Drizzle the remaining butter sauce on top.
Serve the oven roasted salmon with fresh greens and spring pea parmesan puree. Enjoy!