I’ve created a delightful dish that perfectly captures the essence of the season: Grilled Salmon over a Snap Pea and Goat Cheese Salad.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Serves: 2-4 and makes 1 cup of dressing
Crisp, sweet sugar snap peas are the first and most exciting vegetable of spring. After a long winter of root veggies and squash I am thrilled to see the first snap peas at the grocery stores and farmers markets. Best eaten raw and as fresh-off-the-vine as possible, snap peas are crunchy and juicy and bursting with fresh sweetness.
This recipe marries the rich, flaky goodness of salmon with the crisp crunch of snap peas and the creamy tang of goat cheese, resulting in a salad you can eat hot, cold or at room temperature.
With its vibrant colors, refreshing flavors, and satisfying textures, this Grilled Salmon over Snap Pea and Goat Cheese Salad is the epitome of springtime dining. Whether enjoyed al fresco with a glass of crisp white wine or as a light yet satisfying weeknight meal, this dish is sure to become a seasonal favorite in your recipe repertoire. So embrace the flavors of spring and indulge in this delicious and nutritious salad that comes together in minutes.
Ingredients
For the Salad
2-4 filets of salmon
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
For the Dressing
1/2 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons fresh lemon juice
4 tablespoons Dijon mustard
2 tablespoons maple syrup
Fresh ground black pepper
Directions
In a small bowl or mason jar with a top, combine the olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup and pepper.
Mix all together and store in the refrigerator.
Heat oven (or air fryer) up to 400 degrees.
Drizzle olive oil and salt and pepper on top of fish, place on a parchment lined baking sheet and bake for 10-20 minutes depending on how well you like your fish.
In another medium bowl add your snap peas, onion, goat cheese, dill and parsley and mix together. Dump the dressing on top and mix all together.
Dish snap pea salad out and place salmon on top.
Serve hot, chilled or at room temperature.
Fun fact: You can store this dressing in your refrigerator for up to one week.
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