salmon and seared snap pea salad

last updated on October 30, 2026

This salmon and seared snap pea salad is one of my absolute favorite salmon dishes. It is so bright and flavorful, with a great crunch from the snap peas and chopped pistachios. It’s an easy dish with only 8 ingredients, so it’s a great recipe to have in your back pocket for busy days.

I always recommend cooking salmon “low and slow,” at a low temperature for a longer time. I find that this helps my salmon turn out buttery and flaky– never chewy or overly fishy.

ingredients for salmon and seared snap pea salad

• 3 tablespoons olive oil
• 1 lb salmon
• salt and pepper to taste
• 2 cups fresh snap peas
• 1/4 cup chopped pistachios
• 1/4 cup feta cheese
• 2 tablespoons fresh dill
• 1 teaspoon lemon juice

how to make salmon and seared snap pea salad

1. Preheat the oven to 350°F.
2. Cook the salmon. Add 1 tbsp of oil to an oven-safe pan. Add the salmon on top of the oil, then add an additional tbsp of oil on top of the salmon. Season with salt and pepper, and transfer to the oven to cook for 15-25 minutes, depending on how thick your salmon is.
3. Prepare the seared snap pea salad. While the salmon cooks, add about 1 tbsp of olive oil to a cast-iron pan over high heat. When the oil is hot, add the snap peas and cook until seared on both sides, about 5 minutes.
4. Prepare the snap peas. Turn off the heat and remove the snap peas from the pan. Transfer to a cutting board, then cut the peas into bite-sized, one-inch pieces. Transfer to a bowl.
5. Make the snap pea salad. To the bowl with the peas, add the pistachios, feta cheese, fresh dill, lemon juice, and salt and pepper. Drizzle with olive oil and stir to combine.
6. Finish off the salad. When the salmon is cooked, add the snap pea salad on top and enjoy!

other recipes you’ll love:

• salmon bowl with quinoa salad and whipped feta
• miso butter salmon bowl
• salmon farro bowl
• spring egg salad toast

salmon and seared snap pea salad

[category] Main Course

[published] March 19, 2023

[PREP] 15 minutes mins

[COOK] 25 minutes mins

[TOTAL] 40 minutes mins

Print recipe Pin Recipe

Ingredients

• 3 tbsp olive oil divided
• 1 lb salmon
• salt and pepper to taste
• 2 cups fresh snap peas
• 1/4 cup chopped pistachios
• 1/4 cup feta cheese
• 2 tbsp fresh dill
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 350 F.
2. Add 1 tbsp of oil to an oven safe pan. Add the salmon and top with an additional tbsp of oil. Top with salt and pepper and transfer to the oven to cook for 15-25 minutes, depending on the thickness of your salmon.
3. While the salmon cooks, add about 1 tbsp of olive oil to a cast iron pan (if you don't have a cast iron, just use whatever pan you have) over high heat. When the oil is hot, add the snap peas and cook until seared on both sides, about 5 minutes.
4. Turn off the heat and remove the snap peas from the pan and transfer to a cutting board. Cut the snap peas into bite sized pieces (about 1 inch). Transfer to a bowl.
5. To the bowl add pistachios, feta cheese, fresh dill, lemon juice, and salt and pepper (to taste). Drizzle with a bit of olive oil and stir to combine.
6. When the salmon is done, add all of the snap pea salad on top of the salmon and enjoy!