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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


  • 3 tablespoon olive oil
  • 1 medium lemon
  • 1 teaspoon oregano, dried
  • 1/8 teaspoon black pepper, ground


  • 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

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