Simply Black-eyed Peas Salad with Salmon

Course Main Course

Cuisine American

Keyword Black-eyed Peas Salad with Salmon

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 506kcal

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)