Simply Black-eyed Peas Salad with Salmon
Ingredients
- 12 ounce salmon
- 1 medium lemon
Dressing
- 3 tablespoon olive oil
- 1 medium lemon
- 1 teaspoon oregano, dried
- 1/8 teaspoon black pepper, ground
Salad
- 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
Instructions
- 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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Nutrition
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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