Grilled Salmon with Watermelon-Sugar Snap Pea Salad

flaky salmon, watermelon salad with sugar snap peas, cucumbers + red onion, honey-lemon vinaigrette

1707 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 403 | Category: Low-Calorie, Pescatarian | Allergens: Contains Fish (Salmon) + Milk (Feta) | Excellent Source of: Protein, Vitamin C | Good Source of: Calcium, Iron, Potassium, Vitamin A


  • - Chef's Knife
  • - Grillpan
  • - Medium Bowl
  • - Small Bowl
  • - Zester

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Cucumber
  • - Feta Cheese
  • - Honey
  • - Lemon
  • - Mint
  • - Salmon
  • - Sliced Red Onion
  • - Sugar Snap Peas
  • - Watermelon Chunks

Wine Pairings by @grapefriend

Pair this salad with a bright, berried Syrah-based rosé.

Beer Pairings

A Pilsner is a great choice for this dish. The slight bitterness provides a delicious contrast to the sweet watermelon while pronounced hops deliver a refreshing finish for the salmon.

TK Table Talk:

In China, a watermelon is a popular gift to bring a host. How would you react if someone brought you a watermelon as a host/hostess gift?

What To Do:

Grilled Salmon with Watermelon-Sugar Snap Pea Salad - Step 1

1. Make Dressing: Grate zest from lemon. Squeeze juice from one half of lemon (reserve remaining half to squeeze on salmon). Stir together lemon zest, juice, honey, 2 tablespoons olive oil, and salt and pepper to taste.

Grilled Salmon with Watermelon-Sugar Snap Pea Salad - Step 2

2. Prep Salad: Cut any large watermelon chunks into bite-sized pieces. Halve sugar snap peas. Dice cucumber. Toss watermelon and cucumber with sugar snap peas, feta, and red onion. Tear half of mint into small pieces (use remaining mint to make a mojito).

Grilled Salmon with Watermelon-Sugar Snap Pea Salad - Step 3

3. Finish Salad: Stir mint and dressing into salad.

Grilled Salmon with Watermelon-Sugar Snap Pea Salad - Step 4

4. Grill Salmon: Rub salmon with 2 teaspoons olive oil, and sprinkle with salt and pepper. Heat an oiled grill or grill pan over medium-high heat. Grill salmon 3 minutes on each side or until fish flakes.

To Serve: Divide salmon and salad evenly between two serving plates. Cut remaining lemon half into wedges. Squeeze lemon onto salmon, if desired.

Pro Tip:

To prevent the salmon from sticking, make sure the grill grates are clean and rubbed with oil or coated with nonstick spray.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #TerrasKitchen.