Snap peas are one of my favorite summer vegetables. Like cherry tomatoes, these crunchy green peas are nature's candy. While they're delicious as a snack (I especially like eating them with hummus), snap peas also make a great addition to summer salads.
When you hear the word "salad," you might think, "Well, that's not filling. What else am I going to eat?" This salad is no side dish, folks. It's the full meal!
The snap peas are paired with soft goat cheese, diced onion, fresh dill, and parsley, and topped with a perfectly cooked fillet of salmon. The whole thing is drizzled with a zesty vinaigrette that you will wind up putting on everything.
- 12 cup olive oil
- 14 cup apple cider vinegar
- 3 tablespoons fresh lemon juice
- 4 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- Fresh ground black pepper
- 2-4 salmon fillets
- 2 teaspoons olive oil
- 4 cups snap peas, sliced and/or chopped
- 1 cup goat cheese, crumbled
- 1 large onion, diced
- 2 cups fresh dill, chopped
- 2 cups fresh parsley, chopped
- Salt and pepper to taste
- In a small bowl or mason jar with a top, mix the olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup and black pepper. Cover and store it in the refrigerator until ready to use.
- Heat the oven (or air fryer) to 400° F.
- Drizzle olive oil and salt and pepper on top of the fish. Place on a parchment-lined baking sheet and bake for 10-20 minutes.
- In a medium bowl, add the snap peas, onion, goat cheese, onion, dill, and parsley, and mix until combined. Drizzle the dressing on top and toss until everything is evenly coated.
- On each plate, place a serving of salad and top it with a salmon fillet.
AUTHOR
Autumn Micketti is the SEO & Content Coordinator for 1-800-Flowers. When she's not writing about Oregold® Peaches or love songs, you can find her exploring mountains, listening to the latest album release of her current musical obsession, or spending time with her extended family.
