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–+ servings
Servings: 2

Salmon With Arugula Pea And Avocado Salad

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Salmon With Arugula Pea And Avocado Salad
arugula pea avocado tomato salad
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  • 1 pack — (2 servings) Bumble Bee SuperFresh® Salmon With Garlicky Black Pepper & Extra Virgin Olive Oil

For the salad:

  • 4 cups arugula — , washed
  • 1 cup grape tomatoes — , cut in half
  • 1 avocado cored and cut into cubes
  • 1 cup frozen peas — (thawed)
  • 2 tbsp chopped scallions
  • salt and black pepper to taste
  • 3 tbsp extra virgin olive oil
  • juice from 1 small lemon


  1. Preheat oven to 400F.
  2. Peel back one of the E-Z peel corners of vac-pack ad remove the fillet. Slip each fillet into its own parchment, seasoned side up. Make a one-inch fold on open side, folding under - then fold under again to seal. Place on shallow baking sheet seasoned side up and place baking sheet on middle rack of oven.
  3. Bake in parchment for 20 minutes, to minimum internal temperature of 145 F, cooler ovens may require additional time to cook.
  4. Open parchment carefully-steam will be hot! Serve in parchment with paper folded back or gently remove fish with spatula.

For the salad:

  1. In a bowl add arugula, tomatoes, peas and avocado. Top with scallions. Season salad to taste with salt, pepper, extra virgin olive oil and lemon juice.
  2. Serve fish with the salad.
Course: Main Course
Cuisine: American

Nutrition Information

Calories: 482, Fat: 36g, Saturated Fat: 5g, Sodium: 27mg, Potassium: 1019mg, Carbohydrates: 34g, Fiber: 12g, Sugar: 8g, Protein: 9g, Vitamin A: 2330%, Vitamin C: 56.3%, Calcium: 102%, Iron: 2.7%