Two-Pea Salad With Simple Seared Salmon


Pan-Fried Salmon with Creamy Garlic Sauce

Video taken from the channel: Chef Sheilla


Pan Seared Salmon with Cucumber Sauce and Orzo Pesto

Video taken from the channel: Entertaining With Beth


How to make Delicious Sweet Pea Salad

Video taken from the channel: In The Kitchen With Gina Young


Quick-Pickled Pea and Shallot Salad with Pan-Fried Salmon Recipe Sarson’s

Video taken from the channel: Sarson’s UK


Nigella Lawson’s Easy Salmon and Posh Mushy Peas | Nigella Bites

Video taken from the channel: Nigella Lawson


Pan-fried salmon with a quick-pickled pea and shallot saladin partnership with Sarson’s

Video taken from the channel: Great British Chefs


Easy Pea Salad

Video taken from the channel: The Stay At Home Chef

In a large bowl, whisk together the remaining 1 tablespoon oil, lemon juice, mustard, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add drained peas, spinach, radishes and mint and toss well to combine. Serve salad with salmon. Serves: 4 | Serving Size: 1 salmon fillet and about 1 1/2 cups salad. Season salmon generously with salt and pepper.

Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Once oil is hot add salmon, top-side down and cook until golden and crisp on the first side (4 minutes) then flip salmon and continue cooking another 4 minutes or until cooked through, depending on thickness of salmon. Salmon Avocado Salad “This was a great changeup to my salad choices.

Loved it.” – Wendy Ellis-Mickel. Fresh Salmon and Avocado Salad “Loved this! I broiled the salmon without butter and then followed the recipe exactly.

I ate it for lunch the next day, and it was excellent and filling.” –. How to make pan seared salmon with skin. The steps are simple and easy to follow for searing skin-on salmon.

The most important aspect of cooking perfect pan seared salmon is timing. But don’t worry, I will take you through the process step-by-step to make it foolproof for you. Let’s dive in! Step 1: Pat salmon dry with paper towels. Directions Combine snap peas, scallions, red jalapeño, fresh cilantro, fresh ginger, fresh lime juice, rice vinegar, canola oil, and soy sauce.

Season with Kosher salt and freshly ground black pepper. Serve topped with seared salmon. Place about 1 1/2 cups of spring mix salad greens on a plate with a few grape tomatoes. Top the greens with a piece of salmon, drizzle with the desired amount of lemon dijon vinaigrette and serve. Season with salt and pepper to taste.

You can certainly add additional veggies of your choice to the “salad recipe”. What You’ll Need To Make Pan Seared Salmon. The ingredients are simple. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the exterior. The ready-to-cook 6-oz portions sold at the fish counter are ideal.

How To Make Pan Seared Salmon. This easy dish is on the short list for weeknight meals that hit all my criteria: fast, healthy, filling, and killer good. Simply seasoned, the salmon is pan fried until the exterior is super crispy while the interior remains buttery soft. Its simplicity lends it to pairing with any number of sides, although I’m partial to serving it with a carb and something green; for example, whipped. When cooking salmon in a pan, I sprinkle both sides with a little garlic powder, onion powder, pepper and a tad of cayenne pepper.

Then seared it in a little coconut oil, olive oil or butter. When it’s done, squeeze a little lemon juice over top. There is no need to.

Easy baked and grilled salmon recipes. See tasty seasoning and marinade ideas for salmon fillets, with tips and reviews from home cooks.

List of related literature:

Drizzle the salmon and lentils very lightly with olive oil, dust the top of the fish with parsley and/ or chives, if you’d like, and serve immediately.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Fill 3 outer romaine lettuce leaves* with salmon, top with 1/2 cup chopped tomatoes and red onion, then sprinkle with rye crisps and 2 tablespoons unsalted raw or dry-roasted walnuts.* If desired, lightly drizzle with balsamic vinegar and/or a squeeze of fresh lemon.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Put the avocado slices on top of the smoked salmon and add another squeeze of lemon juice.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

• While the salmon cooks, make the salad: Place the arugula, avocado, green onion, and bacon in a large bowl.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Rub the salmon on both sides with 1 tablespoon of avocado oil, and season to taste with sea salt and lemon pepper.

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
Hay House, 2019

Sprinkle the brown sugar, mustard seeds, and black pepper over the salmon, then cover the fish with the dill, parsley, shallot, lemon, lime, and orange, distributing and layering the ingredients as evenly as you can along the length of the fish.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Add onion, salmon, parsley, salt and pepper and mix together well.

“4 Ingredients: Fast, Fresh and Healthy” by Kim McCosker
from 4 Ingredients: Fast, Fresh and Healthy
by Kim McCosker
Hay House, 2010

Arrange the salmon on top of the shallots and bring the mixture to a boil over high heat.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add the green onions, toasted nuts, cucumber, and avocado to the salmon mixture.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Or swap this salmon for the grilled chicken on Baby Kale Caesar Salad (here) or for the sardines in Niçoise Salad (here).

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • ooo i love Nigella and her cooking,things you can do with frozen peas! love it thanks for the video and greetings from the Nederlands

  • I will always love Nigella’s cooking.
    I really enjoyed watching
    Nigella’s video collection
    Thanks so much for a job well done

  • I grew up always seeing this pea salad at our family picnics and church potlucks. We usually added a bit more dressing and on occasion we’d mix in some cooked elbow pasta to make it a bit more substantial. As always thanks for sharing your recipes, they’re always easy and delicious. Have a blessed day! ��

  • It’s the best, have never made it but will now After seeing how easy it is to make. You explain it so well.Think the addition of the bacon will only enhance the flavor. Have a blessed day.

  • Hi from Oregon. I have made this salad for several years now but I’ve never ever put the boiled egg in it.
    It is one the family always request if we’re having a potluck or get together. I’ve made it using bacon bits
    that I got at the store because I had no fresh bacon. you could taste the difference but it was still very good.

  • Beth I was going to look for a cake recipe for Father’s Day and got stuck watching this because I was doing salmon for dinner this week omg awesome! Just love you

  • The quarantine is hitting me hard a lot these days since I’m forced to keep on delaying moving to my dream apartment �� But I’m trying to stay positive and cooking with you is definitely helping ����

  • have some salmon in the freezer and some leftover pesto so I can’t wait to try this recipe! Also, I completely relate to missing typical “summer” activities was really looking forward to berry picking! Love your positivity in this video though!:)

  • U look so thin Nigella…not in a bad way nor am I complaining just an observation… I’ve always loved your work. And I even have your cook books. Yes I did buy them and some for presents. I love salmon…yum! And with peas!

  • Looks delicious abd yet yummy.. Nice recipe btw. But its definitely healthy option to substitute Skillet grilled Salmon with Fried Fish and fries. Mushy Pea definitely pairs well with Fish and Chips for sure!!! Mmmm. One question: Do I need to add food coloring for mushy peas to make it colorful??????

  • Mmm yum! I’ve never had pea salad before (always potato or pasta salad), but this looks so good, and great idea to try something different for the next summer potluck! Yum! ����

  • I love love pea salad. ��My mom always made layers of all your ingredients. She added a cut lettuce layer in a 13×9 casserole dish. It was really pretty. Your recipe is delish.

  • I made your mushy peas right after the first time I saw it being done by you. They are absolutely delicious! I make them at least once a month now, and they’re delicious with salmon

  • I’ve loved you for so many years. Please come back to new zelaand, I’m from wellington the cotywhere your whittakers chocolate was made! ❤

  • Hi Gina looks great I will make a small salad my family does not like peas but I love them. Thank you for sharing once again. Hugs & kisses to you.

  • I made this. Instead of frying, I broiled the fish (12 oz salmon), used two Tablespoons of butter instead of three, substituted one fourth cup lemon juice instead of white wine and used one and a half cups of half and half instead of one and three fourths cups of cream. Three servings, 530 per serving (also added about one Tablespoon of corn starch at the very end to thicken sauce as the lemon juice doesn’t reduce/evaporate like the white wine does). IT WAS DELICIOUS!!

  • I love pea salad! Have you ever made burnt peas? You cook them in a skillet until they have black burnt spots all over them, they are delicious!

  • Besides your recipes which are always delicious, the one thing that makes me coming back to your channel is your incredible kind, genuine and charming personality. I’m sure everybody wants to have you as their best friend. Lucky are those who are.

  • may I make a suggestion? Please invest in a lapel mic /wireless mic so the room will not echo from ur voice. Most video cameras are equipped with this. Or u can use a “Dead Cat “ over head mic. It will make u so happy bc ur videos will be crips, clear and better quality. Loved ur recipe…oh I use to own a video production company so I do know a little about producing quality yet inexpensive videos. Yum yum yum thank you, gonna make this today.

  • Yes i love this my moma made this before she also crumbled croutons on top and add sour cream we call it seven layer salad but i really enjoy watching you cook love your positive vibes

  • I have a pea salad that is delish. It also calls for peanuts. I add them just before serving so they are not soft. I love the crunch!

  • Wow, I am so impressed with this dish. I nvr thought abt placing pesto with a rice, but the end result looks Amazing! Also as a side note, do you think you can one day make a video of all your kitchen utensils? There are so many things I have seen in your channel that I just love. In this video, I loved your wood handle and silicone tip spatula. If you don’t mind sharing, what is the brand name? Or where did you purchase it. It looks so Original and Authentic! ☺️. Thanks!

  • If my salmon steaks actually came out of the pan that juicy and wonderful, I’d fall over dead from the shock before I could ever eat them.

  • Gina I made your salad and served it last week when my mom came to lunch. She LOVED it and took some home for supper!

    You have blessed my heart so much with these videos and especially your wonderful prayers! Thank you for everything.

  • We add apples to ours also and season with garlic salt only. We have been making it for years. Also we only make at Thanksgiving time.

  • HELLO MISS Gina!!!! Gosh I subbed you awhile back and IDK what happened but you just NOW popped back up on my feed! I have been searching for THIS Pea recipe for a LONG time! Yes there are a Lot out there but this is the ONE I had years ago….so Thank you so much! I also looked to the right and see you have a cucumber onion recipe that I can’t even wait to check out!!! You my dear…..are such a sweet spirit and so beautiful inside and out!!! Sooo happy you came back on my feed…..I DID have the bell hit too so NO idea what happened! God bless and keep you and yours! 😉

  • Looks sooooo good. I love pea salad. I’ve only seen it made with small dice of cheese instead of shredded but the shredded would blend better so I like that idea. I thought you had such a sweet spirit and I see why, Jesus!!! God bless.


  • Hi Gina! I haven’t had this in many YEARS since back in my hippie days, and I’m old now. But I sure did love pea salad, even though I never ever liked peas. My mom used to use those mushy canned peas��. But I learned that frozen peas vs. canned peas is THE game changer. Delicious! Plus, I’ve had frequent requests from my family, friends & co-workers to make my pea salad for group dinners & office parties. I originally got my recipe from my sweet mom or grandma, but they’re both gone now. But it’s sooo easy! My friends loved it too! THANKS, GINA! You’re a genius!!!!��

  • My daddy always made pea, pickle and cheese salad. Canned peas, diced sweet pickle and small cubes of mild cheddar cheese and mayo. Love it. Want to try yours also. Looks delicious ����

  • I’ve always loved sweet peas thank you so your recipe can’t wait to make. Thank you for praying and I joyfully subscribed can’t wait to watch for more goodness. Bless you

  • My late mother in law made a scratch version with no ranch dressing mix. She used garlic powder and onion powder with the mayo to season it, and a little salt. I like the bacon addition. Hers had no bacon or cheese. I love pea salad and I can’t wait to try this version!

  • The cucumber sauce was a delicious touch for the salmon I baked today!!! Thank you for giving us the chance to learn new ways to make our food.

  • Talk less and cook more…Also, pull your hair back and keep it out of the food. The pea salad looks great but 20 minutes to explain how to make it is ridiculous.

  • Love Nigella’s cooking always… I think she speaks a lot slower these days than those. Perhaps stung (in a sweet way) by Emmy Rossum’s ‘Slow Me Down’?

  • this is an old school recipe. i remember eating this in the 70’s at church and family functions. love pea salad. thanks for sharing.i will be making this soon. love your videos.

  • I have been making pea salad for years! I make it like your’s but I’m gonna start putting bacon in mine. Thank you for sharing your recipes with us!

  • Gina you have a beautiful home! God please bless the Young’s new home in Jesus name I pray Amen.
    I’m glad to see you back! I’ve been wondering were you where!! I’m so happy your back with your great recipes!! Leigh in Alabama.

  • One difference in Pea Salad I’ve seen is that the cheese is cut into small cubes rather than shredded. It’s yummy to bite into that cheese and really taste it. But yes, this is a great recipe, and your attitude makes it delightful to watch the process:)

  • This menu looks so fabulous!!! Fresh and summery I will make it this! PS you’re doing great without your crew although, I’m! sure you miss them

  • work smarter not harder mix ranch and mayo together and add to peas like a dressing learn to add eggs last wont smash eggs there is a better order and way to add ingredients

  • I have not had pea salad before but it’s looking delish!!�� Definitely will be making this! Those are perfect hard-boiled eggs, btw �� Thank you for sharing all of these easy, fun & nutritious recipes!! xoxoxo ���� mmm….french dressing & mushrooms! Same here!�� Your show is fantastic, I love it!! God bless you & your family Gina ��

  • Nigella was the reason I came to enjoy cooking. She removes all the fuss of cooking and fear of messing up by modelling being OK with shortcuts (for ‘normal’ home cooks like the rest of us plebs), common ingredients, being messy, but still achieving a plateful of delicious food in the end.

  • I was hoping,you could let me know, if cooking the acidic ingredient’s, will it reduce or take the acidicness out? I have a son, that can’t eat anything that’s acidic.. Thank you! This recipe looks Soo good! ��

  • Oh Beth! this is a super delicious recipe!!
    Thank you very much!! I really love it!
    Wonderful video my dear!!
    And the quarantine, eventually, is going to be over.
    You are at home with you best very friend that is YOURSELF! and of course your family!
    At this time is good to think about important things in life.
    I wish you a very good week.

  • You seem to very free and natural nowadays with your videos than before. It’s like as if “no hard and fast rules to follow anymore “… It’s lovely this way. C19 has brought many beautiful and positive changes in the lifestyles of many

  • Dear Beth, I made your Orzo Salad yesterday and it was so good. Thank you so much for this great recipe! I grilled zucchini, red bell peppers and shallots for the salad and it was really delicious. Next time I try the salmon and the cucumber sauce, but I couldn‘t get nice fish yesterday. So I made chicken thighs with the salad and everybody liked it. Thanks, thanks, thanks!

  • Hi Beth. I cooked this salmon for the second time today and what can I say? It turned out perfect the first time and turned out perfect again today. I made it with just white rice and a simple, crunchy salad (and your Tzatziki ��) and it is such a delight. The perfect summer recipe. Thank you for another great and easy to replicate recipe that will be a new member of our weekly repertoire �� Merci!

  • Beth! I love how you’re shooting and editing your videos. I loved your old ones too, but this is a nice way to mix it up. It’s nice to see your cooking and food from a more personal point of view. It makes me feel like I can really cook, hope that makes sense! Thank you for still putting up content during this time!

  • Hey i’d never made mushy peas before oddly enough, and most of the recipes on youtube seemed pretty bland or a bit pretentious in some way. So when i found this recipe i was immediately eager to try it out. Ended up making it a few days ago and everyone was pretty pleased with the result. Coincidentally with some salmons and prawns. Was delish, thanks Nigella!:)

  • Many years ago I was serving peas at a dinner and I thought “what if I mash them?” I did, and I created this same recipe in the process. It was a hit with everyone! Then I went to England and found they had had them all along! ��

  • You are so awesome Beth. And you have gotten good at recording and editing yourself. Good job. Thanks for always having the patience to explain everything so well I feel confident to cook this for myself and try before doing it for company. Thanks for sharing.

  • I can’t wait to try this!!! I agree with Doodah Girl. The freshly grated radish is a “grate” idea!

    P.S. I served your summer cucumber cups (sans salmon) last night at my summer soltice dinner party. They were a hit!

  • I made something similar 30 years ago called a layered salad with iceberg lettuce layered with peas boiled eggs bell pepper, mayo, it was delicious too,

  • Looks delicious! I love pea salad but I use canned peas (I’ll use frozen now) and I add sugar. I’ve never added bacon or cheese. I’m going to make this soon! You could make a layered green salad with this. A layer of lettuce, layer of pea salad and so on. That would be delicious too and feed a crowd.

  • In just made this salad and I like it. I’m thinking I could tweak it a little. It’s a light tasting palate cleanser and a refreshing side dish. I think I could add a little more bacon and an extra egg. Season well if you want more flavor. I don’t know if should add a tomatoe. I’d advise making a tin foil boat with one inch sides to bake your bacon on, when done just throw away the tin foil, no mess. I made the mistake of putting the mayonnaise in before I mixed everything else.

  • LOVE THIS! You wouldn’t happen to have a falafel recipe? I’d love to see your take on a Mediterranean/Middle Eastern meal. Lemon potatoes?

  • YUM! That looks delicious. I’m especially excited to try the orzo salad. You’re doing great with these videos, Beth. Keep it up!:)

  • what a beautiful, yummy looking plate! That salad is one I’m going to try to make. Nice job on filming and editing the video yourself, Beth…you’re a PRO!! ����

  • It is all summery, and I be it tastes amazingly good! As others have said, I too like that orzo salad probably good enough to eat on its own? And I guessed wrong about the reddish garnish, thinking it to be pomegranates the salmon looks bejeweled! Thanks Beth, I’ve just added salmon to my weekly list for next week!

  • Hi Gina I was looking for some cooking ideas and saw your pea salad. I have not had pea salad in years. I watched your video and love your positive and upbeat personality. I am going to make this tomorrow. But, what really got me was when you said your prayer and it brought tears to my eyes to hear someone praising our Lord and brought so much happiness to my heart. I instantly subscribed and clicked the bell for notifications. Can’t wait until I watch more.
    I live in the northeast mountains of Georgia and our peach tree this year is overloaded with wonderful peaches. Do you have any recipes on how I can use up these wonderful peaches? We are giving them out to our neighbors but still have lots of peaches. Thanks so more and I am your new fan! God bless you and all your do for us. You are a blessing and breath of fresh air.

  • I’m guessing you take the skin off the salmon AFTER cooking it and before putting it in the garlic sauce????

    Can you substitute WHOLE MILK for the heavy cream???

    (You have such a pretty face) ������

  • Hiiii Beth! I ran out of apples:( the good news is that I have peaches to make peach cobbler apple another time! This looks delicous! Awesome (as always)

  • What a bright and shining star you are!!! I just ran across your channel this morning and I thought, “WOW! This lady knows how to spread joy to her viewers!”, so I immediately subscribed!!! Thank you for making such enjoyable videos, and of course, showing your love of our Lord…you are precious! ����❤️������

  • Thanks Beth! Just what I needed, I overcooked a piece of Salmon just last night! Can’t wait to try again. I look forward to your videos every week!

  • nice yummy food, Because of this I was inspired to create my own cooking channel
    please support me too guys

  • That orzo salad would be wonderful to take to a pot luck (when we can have them again, lol!)
    Thanks for a very versatile recipe idea, Beth!

  • Yum. Very summery:-) nice filming and good sound. We are filmmakers and understand your need to have it be perfect but YouTube is not for perfection so much is being real and I think you’ve mastered it ❤️

  • Hi Gina I’m new to your channel I was looking on YouTube for a pound cake recipe and tried yours,”DELICIOUS”. Now I’m going to make this I’ve eaten this salad before at a function and was really good. Thank you for giving God his glory!

  • Amen! Thank you for remaining faithful to the Lord and not being ashamed to glory him. Your spirit, beauty inside and out and wonderful recipes bless us every time you share. Do not stop, live abundantly! Blessings!

  • Oh damn this looks soo good Beth! I would love this dish, but unfortunately i hate salmon:D. Do you perhaps have maybe something vegan coming up in the summer? XOXO!

  • I really like this recipe……Great way to cook the salmon. Amazing recipe and looks tempting!!!
    Found another style of Salmon, it looks juicy and healthy. Find the link below…

  • Just made this for some visitors and everyone loved it. I used lime instead of lemon and evaporated milk in place of heavy cream and it came out well. Thank for sharing and for getting to the point.

  • My husband been wanting some of this I had never heard of it but your recipe looks delicious imma have to try it out for my husband hes such a picky one lol.

  • I am in love with this new format, and I already loved your other videos! You are a truly wonderful, talented, lovely woman, so enjoyable and fun to watch. Loved all the recipes you shared for this dish. Cannot wait to give it a try, thanks again for another great video x

  • I’m going to push through Nigella Lawson’s gravitas as a domestic goddess and humbly offer a suggestion. You will get much better results with meat in your deep freeze if you use a vacuum sealer. For marinated meats, freeze them uncovered, individually, and them vacuum seal them when nearly frozen to keep from drawing out the juices.

  • Don’t get me wrong, I love your previous videos, but without the big crew and such I think your current videos really give it a true “homemade” touch:) Very refreshing! I loved it:D Keep up the good work (and I will certainly be making your pesto sauce! Believe it or not, I had no idea you could use other nuts to make it! Thank goodness! We always have bags of almonds, we love to munch on them, but never pine!)

  • Wow, Deliciously cooked salmon! Bullion Garlic and herb butter would be nice with this too, check it out:

  • It’s 12 am where I am and I cooked this. I was bored in quarantine and wanted to try a new dish. It’s amazing! It’s very delicious! Thank you so much for the video and recipe!