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Two Pea Salad with Seared Salmon

  • 2 cups fresh sugar snap peas

  • 2/3 cup frozen green peas

  • 2 tablespoons olive oil

  • 4 skinless salmon fillets

  • 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 4 cups fresh baby spinach

  • 1/3 cup radishes, thinly sliced

  • 1 tablespoon fresh mint, thinly sliced

Can be made with chicken or any fish!


  1. Bring a large pot of water to a boil. Add sugar snap and green peas; boil 2 mins. Rinse and drain well.

  2. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle salmon evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add salmon to pan. Cook until golden brown, about 4 mins. Carefully turn salmon over. Reduce heat to medium, and cook for 4–5 minutes for medium.

  3. In a large bowl, whisk together the remaining 1 tablespoon oil, lemon juice, mustard, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add drained peas, spinach, radishes and mint and toss well to combine. Serve salad with salmon and optional carb. Serves 4.

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