Simply Black-eyed Peas Salad with Salmon
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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
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