Salmon and Sweet Pea Salad

Quick Info

Lunch, Dinner Seafood 15-30 min 2


Salmon and Sweet Pea Salad


Our Cool Food Panelist, Katie Workman, created this healthy salad that is pretty easy on the eyes and nice to serve with a warm roll on the side!


  • 1 (6.3 oz.) pkg. frozen Gorton’s Classic Grilled Salmon
  • ¼ cup olive oil
  • 1 Tbsp. white wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tablespoon capers, rinsed and drained
  • 1 tsp. minced fresh dill
  • Kosher or coarse salt and freshly ground pepper to taste
  • 1/2 cup frozen Green Giant Sweet Peas, defrosted and well drained


1.  Bake the salmon according to package directions (see Cooking Tip).  Allow to cool to room temperature.

2.  Meanwhile, in a small bowl mix together the olive oil, vinegar, mustard, and capers.  Season with salt and pepper. 3.  Flake the salmon into small pieces using your fingers or a fork and place them in a medium sized bowl.  Add the dressing, dill and the peas and toss gently to combine.  Taste for seasoning and serve at room temperature or chilled.


Cooking Tips:

  • You may notice the salmon’s natural white protein coming to the surface as it cooks; this is fine.  It wipes off easily after cooking, though it’s perfectly fine to eat.
  • You can vary the type of herb you use; dill is always a great companion to salmon, but basil or tarragon would also be delicious.
  • Fully cooked fish should reach an internal temperature of 165°F. before serving.
  • Gorton’s Grilled Salmon is naturally gluten-free, as is this entire recipe (except the rolls, if you choose to serve the salad with them).

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