Lemony Dill Pea Salad with Salmon

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Frozen peas and smoked salmon offer a super speedy way to whip up this fresh, flavorful salad, which can be enjoyed as an easy lunch, light dinner, or unique side dish when entertaining.

A family trip to Paris last summer and a memorable meal at a chic little bistro inspired this herby, lemony, salmon and pea salad. It’s a simple but sophisticated, all-in-one meal that’s light and bright and perfect when the weather is warm. But, really, I think it’s satisfying any time of year.

Frozen peas work beautifully, and using smoked salmon means you don’t have to cook a separate protein. Cucumbers, parsley, and dill add crisp crunch and fresh flavor, and a light olive oil and lemon vinaigrette ties it all together.

Extras like arugula, crumbled feta, or toasted walnuts allow you to customize the salad to taste. It’s delicious right away but gets better as it rests and the simple vinaigrette has time to permeate the peas and salmon－which means this beautiful bowl is an excellent make-ahead meal too.

Though ideal for a low-effort weeknight dinner, the salad will also perk up a lunch box. And keep this stunning bowl in mind for a brunch or dinner buffet.

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For weeknight meals, a baguette or thick slice of your favorite quick bread will round things out nicely. Alternatively, you could omit the salmon and serve with grilled or broiled salmon on the side. Or opt for a totally different protein if you like－roasted chicken, sliced flank steak, hanger, or skirt steak will complement nicely. The recipe is flexible that way.

Want to bolster the meal with a few side dishes? Deviled eggs, cheese grits, potatoes, rice (black rice is a lovely upgrade), and cornbread are a few worthy options. I often serve it super simply, with a few slices of cheese (Manchego is a favorite) and some crusty bread or quartered hard boiled eggs.

For the bowl lovers, serve with rice (again, black rice looks quite pretty!) and drizzle with Shortcut Tzatziki Sauce or Yogurt Tahini Sauce (recipe coming soon). Top with an extra sprinkle of the optional add-ins of choice.

When entertaining, the lemony dill salmon and pea salad will meld well with a wide range of additional entrees and sides, from ham, beef tenderloin, lamb, and mashed or scalloped potatoes on an Easter or Christmas table, to egg casseroles, frittatas, hash brown potatoes, and sausages on a brunch spread.

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The menu suggestions, above, are all reliable suggestions, but remember－you truly can keep life simple and serve this vibrant salad as a light but complete meal. The various components provide filling, wholesome protein, fiber, and fat, making the salad quite satisfying on its own.

I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Lemony Dill Pea Salad with Salmon

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The last time I made this beautiful salad, it occurred to me that pea shoots would be a lovely, on-theme garnish, although a scattering of dill fronds and an extra sprinkle of the optional feta and walnuts looks rather pretty too. 

Yield: ~ 1¾ quarts

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Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

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Ingredients

 

• 1 16-ounce bag (~3½ cups) fresh or frozen peas
• ½ an English cucumber or 3-4 mini cucumbers, halved lengthwise and thinly sliced (about 8 ounces or 2 cups) 
• 7-8 ounces ounces hot smoked salmon (usually 2 fillets, depending on size*) 
• ½ cup cup roughly chopped fresh parsley (may sub a scant ½ cup mint or use half and half)
• ½ cup torn fresh dill (keep it fluffed up, not packed*)
• 3 tablespoons (42ml) olive or avocado oil 
• 2 tablespoons (30ml) freshly squeezed lemon juice plus the zest of 1 lemon 
• ¼ teaspoon each kosher salt and freshly ground black pepper, plus more to taste
• Optional extras: 1 cup arugula, ½ cup roughly chopped toasted walnuts, and/or ½ cup crumbled feta

Instructions

1. Prepare the peas: Bring a large pot of water to a boil. Meanwhile, prepare a bowl with cold water and ice cubes to quickly cool the peas later. When the water boils, add the peas and cook peas for 2-5 minutes, depending on whether fresh or frozen, until crisp-tender and vibrant green, tasting on the early side to prevent mushy peas. Drain well, rinse under cold water, and then put them in the ice bath for 2 minutes or so. Drain very well
2. Combine the salad ingredients: In a large bowl, combine the peas, cucumbers, and herbs. Break the salmon into small chunks (you can keep or discard the skin, as preferred), adding it to the bowl as well. Zest the lemon overtop, and then add the olive oil, lemon juice, salt, pepper, and optional arugula, walnuts, and/or feta cheese. Taste and add an extra sprinkle of salt and pepper and/or garnish with additional fresh dill, feta and/or nuts, as desired. 
3. Advance prep and storage: The salad is delicious right away, but the flavor does improve as the ingredients become infused with the simple but light and bright vinaigrette. Feel free to make an hour (or several) in advance. Stored in an airtight container in the refrigerator, leftovers will keep for 4-5 days. If the salad seems at all dry, give it an extra squeeze of lemon and a drizzle of olive oil. 

Notes

*The salmon: Hot smoked salmon offers a quick and easy option in this salad, but as an alternative, you may use an equal amount of broiled, pan-seared, or grilled salmon. Hot smoked salmon can be found in the refrigerated seafood section and is usually packaged as single fillets. Also, note that “hot” smoked salmon isn’t spicy. The name refers to the method of cooking, which differs from the “cold smoked” variety, often served on bagels with cream cheese.

**Dill tip: I find that plucking the fronds from the stems keeps them fresher and airier than chopping.The latter also compacts them so much and makes measuring less consistent. Better yet, use kitchen shears to snip them right into the measuring cup!

A word on the optional ingredients: I typically use all of them, but if you are serving people don’t like or can’t eat nuts or dairy, you can feel confident that the recipe is solid without them. The feta adds some saltiness, so if omitting, you may like an extra pinch or two of salt. To keep everyone happy, you could serve the walnuts and feta on the side.

Serving options: I love this served with a side of deviled eggs or sliced cheese (Manchego is delish!), and/or a roll or piece of cornbread. My family also likes when I turn the salad into a bowl meal, serving with rice (black rice looks beautiful!) and a drizzle of Yogurt Tahini Sauce or Shortcut Tzatziki. As a crunchy alternative to the walnuts, you could also use pecans, Marcona almonds, pistachios, hazelnuts, or sunflower seeds.

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