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Estimated reading time: 9 minutes
My green peas salad recipe includes chunks of perfectly baked herbed maple Atlantic and green peas mixed with a creamy maple, mustard, feta, herb, and Greek yogurt dressing.
Sometimes, I devise some impulsive recipe ideas that work, and this is one of them.
Yesterday, neighbors invited us to a last-minute backyard BBQ, and we never go empty-handed.
Since we already had two portions of Atlantic salmon ready for dinner that evening, I incorporated them into my green peas salad.
If you’re looking for a new high-protein salad that eats like a meal, my creamy salmon green peas salad is perfect as a main or side dish.
Frozen, Canned Or Fresh Green Peas
We had a bag of frozen green peas in the freezer that needed to be used up, so I poured the entire bag into a pot and filled it with cold water.
I estimated that about 5 cups of frozen peas would be left in the bag to make this recipe.
One cup of cooked frozen green peas equals 8.2 grams of protein and 7.2 grams of fibre.
I boiled the green peas until they were al dente, not to resemble anything resembling mushy peas.
Mushy peas are a big deal in the UK, especially with British Fish and Chips, but I’ve never been a fan.
I prefer my green peas to be whole and have that ever-so-gentle pop when you bite into one.
Opt for fresh or frozen green peas if you plan to make this creamy salmon green peas salad recipe.
Salmon Green Peas Salad Pairings
Every 227g of baked salmon is 50 grams of protein.
Before baking, I added a simple maple syrup glaze to the top of the salmon, along with salt, pepper, fresh herbs, and Old Bay seasoning.
Under each salmon piece is a knob of butter and drizzled with extra-virgin olive oil.
Although this Salmon Green Peas Salad is filling, it can be served as a side dish.
For example, if you make chicken, shrimp, or beef vegetable BBQ skewers, you can pair them with the green peas salad.
Another option would be serving the green pea salad alongside grilled vegetables such as red and green peppers, onions, and corn on the cob.
I paired the salmon green peas salad with fried eggs and buttered toast for breakfast.
Printable Recipe Below.
How To Make A Green Peas Salad
Try my Herbed Maple Atlantic Salmon Green Peas Salad, loaded with chunks of baked salmon, green peas, fresh herbs, and a creamy Greek yogurt maple, mustard feta dressing.
- Prep Time 20 minutes
- Cook Time 20 minutes
- Additional Time 10 minutes
- Total Time 50 minutes
Ingredients
Dressing Ingredients
- 1 tbsp yellow mustard
- 1 cup crumbled feta cheese
- 2 cups Greek Yogurt
- 1/4 cup pure maple syrup (dressing)
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- 1 tsp fresh black pepper
Notes
- Adjust seasoning if needed to your liking.
- Add cooked bacon to the baked salmon.
- Refrigerate for up to 7 days.
Prep Time
20 minutes
Cook Time
20 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
- 5 cups frozen green peas
- 2 pieces Atlantic Salmon
- 1 tsp Old Bay seasoning
- 2 knobs of salted butter
- 2 tsps extra virgin olive oil
- 1/4 cup pure maple syrup (glaze)
- 1 tsp white sesame seeds
- 1 tbsp fresh black pepper
- 1/4 tsp salt
- 1 cup fresh chopped parsley
- 1/2 cup fresh chopped basil
- 1/2 cup fresh chopped chives
- 1 spring onion minced
- Dressing Ingredients
- 1 tbsp yellow mustard
- 1 cup crumbled feta cheese
- 2 cups Greek Yogurt
- 1/4 cup pure maple syrup (dressing)
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- 1 tsp fresh black pepper
Instructions
- Preheat the oven to 350 degrees.
- In a baking pan, add two knobs of butter and set the salmon pieces over top.
- Glaze the tops of the salmon with pure maple syrup, then add salt, pepper, Old Bay seasoning, and extra virgin olive oil, optional (sesame seeds, fresh basil, parsley, and chives). Bake for 12-15 minutes until golden.
- Set aside to cool once they are done.
- Add 5 cups of frozen or fresh peas in a large pot and boil until el dente (soft but with a bit of crunch) 8 to 10 minutes.
- Drain the green peas and let them cool for 10 minutes.
- Chop the fresh basil, spring onion, parsley and chives.
- Crumble the feta if it’s in a chunk and add it to two cups of Greek Yogurt. Add salt, pepper, mustard, lemon juice, and chopped herbs. Mix to combine the dressing.
- Add the cooled green peas, the entire bowl of dressing, and chunks of cooled salmon in a large bowl.
- Gently mix the salad, trying not to break the salmon chunks.
- Refrigerate for 30 minutes or until chilled, and serve as a salad or side dish.
Notes
Adjust seasoning if needed to your liking.
Add cooked bacon to the baked salmon.
Refrigerate for up to 7 days.
