SALMON W/ PEA & ALMOND SALAD https://thesourcebulkfoods.co.nz/wp-content/uploads/2020/07/pheebsfoods-Spring-salad.jpg Dinner, Lunch 2 salmon fillets 2 cups snow peas, tops removed 1/2 cup frozen peas 1/4 red onion, thinly sliced 40g feta cheese, diced 1/3 cup flaked almonds  Dressing 1 Tbsp olive oil  1 tsp red wine vinegar Juice of half a lemon Salt and pepper to taste Blanch the snow peas and frozen peas in a pot of boiling water for 1 minute and then rinse under cold water to cool. Drain and set aside in a large bowl.Season the salmon fillets with a pinch of salt and place, skin side down into a pan on a medium-high heat with a small amount of olive oil.Cook for 4-5 minutes and then flip, cooking for around another 5 minutes, depending on how you like your salmon cooked.While the fish cooks, heat a second pan over a medium heat and toast the flaked almonds for approximately 30 seconds tossing regularly. Remove and set aside.Place all of the salad and dressing ingredients together in a bowl and toss to coat, adding the nuts in last so they remain crunchy.Serve the salmon with the salad on the side and an extra slice of lemon.Find out more about Phoebe Ann Conway at www.pheebsfoods.com Follow her on Instagram @pheebsfoods PT25 - 30 MINUTESM
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SALMON W/ PEA & ALMOND SALAD

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SALMON W/ PEA & ALMOND SALAD

The perfect Spring salad for a perfect day. You will have this salad combo on high rotation in your house. If you haven’t tried adding roasted almonds into your salads you are missing out, toast them in a dry pan before adding to meals. Enjoy!

Image & recipe by Phoebe Conway @pheebsfoods

INGREDIENTS

2 salmon fillets

2 cups snow peas, tops removed

1/2 cup frozen peas

1/4 red onion, thinly sliced

40g feta cheese, diced

1/3 cup flaked almonds 

Dressing

1 Tbsp olive oil 

1 tsp red wine vinegar

Juice of half a lemon

Salt and pepper to taste

TIME

25 - 30 MINUTES Minutes

SERVES

2

DIFFICULTY
METHOD

Blanch the snow peas and frozen peas in a pot of boiling water for 1 minute and then rinse under cold water to cool. Drain and set aside in a large bowl.

1

Season the salmon fillets with a pinch of salt and place, skin side down into a pan on a medium-high heat with a small amount of olive oil.

2

Cook for 4-5 minutes and then flip, cooking for around another 5 minutes, depending on how you like your salmon cooked.

3

While the fish cooks, heat a second pan over a medium heat and toast the flaked almonds for approximately 30 seconds tossing regularly. Remove and set aside.

4

Place all of the salad and dressing ingredients together in a bowl and toss to coat, adding the nuts in last so they remain crunchy.

5

Serve the salmon with the salad on the side and an extra slice of lemon.

6

Find out more about Phoebe Ann Conway at www.pheebsfoods.com

Follow her on Instagram @pheebsfoods

7

Lunch

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