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Simply Black-eyed Peas Salad with Salmon

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Simply Black-eyed Peas Salad with Salmon

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Course: Main Course
Cuisine: American
Keyword: Black-eyed Peas Salad with Salmon
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 506kcal


  • 12 ounce salmon
  • 1 medium lemon



  • 2 medium cucumber
  • 15 ounce black eyed peas, canned
  • 1 medium bell pepper, red
  • 1/4 medium onion
  • 8 jumbo black olives, canned
  • 1/2 cup feta cheese crumbles
  • 4 cup spinach


  • Preheat oven to 450° F.
  • Line a baking dish with foil, then add salmon.
  • Slice lemon and lay slices over the salmon. Bake for 15 minutes or until fish is cooked through and flakey.
  • Meanwhile, whisk together oil, juice from remaining lemon, oregano, and pepper in a small bowl. Set aside.
  • Peel and dice cucumbers; rinse and drain black-eyed peas. Chop bell pepper, onion, and olives.
  • Add all salad ingredients to a large mixing bowl, then toss with dressing. (This can be done ahead of time and the salad refrigerated until ready to serve.)
  • Serve salmon on top of salad if desired, or simply leave it on the side. (Serving size: 3oz salmon, 1 cup salad)
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Calories: 506kcal | Carbohydrates: 37g | Protein: 31g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 378mg | Fiber: 11g | Sugar: 10g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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