Salmon, pea and samphire salad

Salmon, pea and samphire salad

Salmon, pea and samphire salad

This fresh, colourful warm salmon salad is perfect for a summer’s day meal or as a party dish… and research shows that children love it too!

SERVES: 4 PREP TIME: 25 mins COOK TIME: 25 mins


  • 2 skinless salmon fillets
  • 1 large bag (910g) of frozen petits pois peas
  • 90g of samphire
  • 2 tablespoons of olive oil
  • A bunch of spring onions
  • Pinch of ground black pepper, cumin, coriander, nutmeg, and clove
  • Juice of ½ lemon
  • ½ cup of mint leaves, finely chopped
  • ½ cup of parsley, finely chopped


  1. Lightly poach the salmon fillets in boiling water until tender.
  2. Before handling make sure the salmon has cooled and flake both fillets and set aside.
  3. Boil the petit pois gently until tender but still crunchy.
  4. Boil the samphire for 5 minutes.
  5. Fry the spring onions in the olive oil until golden.
  6. Turn off the heat and add the ground spices.
  7. After draining the petit pois and samphire, add to a large salad bowl.
  8. Add the flaked salmon and pour the fried spring onions and spice mix on top.
  9. Add lemon juice and chopped herbs.
  10. Mix together and serve warm.

Inspiration and top tips

  • Use cod or barramundi as an alternative to salmon
  • Replace the samphire with chopped baby gem lettuce or bok choy
  • For a more adult recipe halve the amount of peas

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • By Lucinda Bathurst, ASA Level 1&2 in Teaching Aquatics; STA Safeguarding Children Young People and Vulnerable Adults; STA Teaching Children with Educational Difficulties; Exact Aqua Natal Training Levels 1&2. NPLQ Level 2 Lifeguarding

    I am a 47yr old woman living in Somerset UK, committed to health and fitness, I have an active job and value my role as a mentor. I live with my husband and 3 children; together we love to swim, cook, be playful and treasure all that keeps us steady.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer