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Black-Eyed Peas with Spinach and Salmon

This Black-Eyed Peas with Spinach and Salmon recipe is cozy, nourishing, and full of gentle flavors. Perfect for New Year traditions or simple weeknight dinners, it brings together tender peas, flaky salmon, and fresh spinach for a comforting and wholesome meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black-eyed peas rinsed
  • 4 cups water or low sodium broth
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup fresh spinach
  • 1 tsp smoked paprika
  • 1 tsp salt more to taste
  • 1 tsp black pepper
  • 1 tbsp lemon juice
  • 2 fillets salmon cooked and flaked
  • red pepper flakes optional, for heat

Equipment

  • Pot
  • Large Pan

Method
 

  1. Rinse the dried black-eyed peas and place them in a pot with water or broth. Bring to a boil, then reduce the heat and simmer for 45–60 minutes until tender.
  2. In a large pan, warm the olive oil. Add chopped onion and cook until soft and golden.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Drain the cooked peas and add them to the pan. Stir well to combine with the onion and garlic.
  5. Season with smoked paprika, salt, and black pepper. Mix until heated through.
  6. Add spinach and let it wilt into the peas for 1–2 minutes.
  7. Gently fold in flaked salmon. Stir in lemon juice and adjust seasoning if needed. Serve warm.

Notes

This dish stores well in the fridge for up to 3 days. Reheat gently to maintain the salmon texture. You can substitute salmon with other mild fish or make it vegetarian by skipping the fish altogether.