This split pea soup recipe is outrageously delicious and comforting. Made with simple ingredients and a rich broth, it turns out thick, creamy, and flavorful!

I love hearty soup recipes, and this split pea soup definitely hits the mark! We use dried split peas as the base, and slowly simmer them with aromatic veggies, broth, and thyme until perfectly tender. Then, we blend the soup until smooth for an extra creamy texture. It’s hearty, flavorful, and unbelievably delicious.

The ham adds a lovely smoky flavor, but if you’d prefer to make this without it, you can (and it will still be delightful).

Key Ingredients

• Split Peas: Split peas are dried peas that have been split in half, which helps them cook faster. They have an earthy and slightly sweet flavor. There are two main types: green and yellow. For this soup, we’re using green split peas because they have a slightly sweeter taste and hold their shape better during cooking, resulting in a heartier texture.
• Ham: I use boneless ham steak and usually find it sold by the pound (or close) in 1/2-inch slices. Bone-in ham is excellent, too. You can add the ham bone to the soup as it simmers for even more flavor. We’ll briefly cook the ham in the pot, remove it, and pulse it in a blender until it is shredded. This seems unusual, but it creates the perfect texture for the soup! We’ll save the shredded ham for serving.
• Aromatics: We’re keeping it classic with a mixture of onion, carrot, celery, and garlic to create a flavorful base.
• Herbs: I love the combination of bay leaves and fresh thyme. I usually take 6 or so thyme stalks and tie them with some twine for easy removal later.
• Broth: Use what you love! That’s chicken stock for me, but veggie broth works perfectly well, too.
• Wine: A dry white wine adds a bit of complexity to the soup. Use something you already enjoy drinking. I often go for something simple like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. You can also use a dry sherry.
• Dijon Mustard and Parsley: This is our secret! To add a lovely pop of flavor and color right at the end, we’ll blend in a couple of teaspoons of Dijon mustard and half of a bunch of fresh parsley. It livens everything up and really makes the soup taste incredible.
• Toppings (Optional): When serving this soup, we’ll blend it until smooth and creamy, then top it with the shredded ham, a dollop of sour cream, and some sliced green onion.

Find the full recipe with measurements below.

How to Make the Best Split Pea Soup

Tip 1: Build flavors. The trick to this soup is gradually building flavors in your soup pot. So, if you’re adding it, start with the ham and cook it until browned. Remove it, then add your onion, carrot, celery, and garlic. As they cook, they will pick up the flavor from the ham. Finally, finish with the thyme and broth.

Tip 2: Simmering the split peas. Dried split peas take a bit to become tender, so expect this soup to simmer for about 1 hour.

Tip 3: Blend the ham. Yep, you read that right! It feels odd to blend ham, but trust me. The ham breaks down into the perfect texture for adding to our serving bowls. See what I mean in our photos.

Tip 4: Serving it. When serving this split pea soup, we place a generous spoonful of ham into the bottom of a bowl and then pour the soup over it. Garnish with more ham, sour cream, and sliced green onions, and enjoy! It would also be amazing with a slice of homemade focaccia or this easy flatbread for dunking!

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Crispy skin pan-fried salmon paired with a fresh, creamy green pea and radish salad—this is a healthy dinner recipe that’s quick, flavorful, and perfect any time of year, but especially spring.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Healthy Dinner Recipes

This pan-fried salmon with green pea salad is one of those meals that feels like spring on a plate but works beautifully year-round.

The salmon is pan-fried until the skin turns super crispy, while the inside stays tender, pink, and flaky. The salad balances it out with crunchy radishes, sweet peas, and a creamy dill dressing that’s like a lighter, fresher ranch.

I’ve made this plenty of times, and it’s the kind of recipe that makes you feel both satisfied and light at the same time. Packed with protein, healthy fats, and fiber, it’s as nutrient-dense as it is delicious. Plus, the whole dish comes together in under 30 minutes—weeknight win!

You might also like these salmon dinner recipes: teriyaki salmon bowls, Mediterranean salmon bowl, orange teriyaki baked salmon, salmon bites with sweet chili glaze, sheet pan salmon & veggies, or these salmon dinner ideas. For high-protein and high-fiber recipes, check out my Mediterranean fish with white bean purée.

What You’ll Need

Here is what you’ll need for this pan-fried salmon recipe. Find the full measurements in the recipe card below.

Salmon fillets – Choose skin-on for that golden, crispy finish. Plus, olive oil to achieve that perfect sear, salt and pepper for seasoning, and lemon wedges for a final squeeze to lift the whole dish.

• For the salad: Green peas (sweet and slightly starchy, they add a pop of freshness. Frozen works perfectly here), radishes (peppery crunch for balance), fresh dill & green onions (herbal, fresh, and a little oniony bite).
• For the dressing: Greek yogurt & mayonnaise (creamy base for the dressing, like a lighter ranch. Swap sour cream if you prefer), lemon juice to brighten things up, salt, and pepper for seasoning.

How To Make Pan-Fried Salmon With Pea Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make crispy skin salmon in a frying pan. Plus, that lovely pea and radish salad.

• Defrost peas in boiling water, then drain and cool.
• Slice radishes thinly and add to a bowl with peas, dill, green onions, yogurt, mayo, lemon juice, salt, and pepper. Mix and taste.
• Bring the salmon to room temperature before cooking. Pat dry the salmon fillets, especially the skin.
• Heat olive oil in a skillet until hot.
• Cook salmon skin-side down for 5–6 minutes, sprinkle flesh with salt and pepper.
• Flip and cook for another 3 minutes, then quickly sear the sides.
• Serve salmon with salad and a squeeze of lemon.

Recipe Tips

• Crispy skin secret: Make sure your salmon is patted dry and the pan is hot before adding the fish.
• Make-ahead salad: You can prep the salad 1 day in advance. Keep dressing separate until ready to serve.
• Storage: Leftover salmon keeps in the fridge for 2 days. The salad is best fresh but can hold up for 24 hours.
• Variations: Add cucumber for extra crunch, swap dill for parsley, or mix in a little Dijon mustard for punchier dressing.

Serving Suggestions

Pan-fried salmon pairs with so many dishes. While I love it with this vibrant radish and pea salad, you can also serve it with any of these side dishes:

If you’ve tried this pan-fried salmon with pea salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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How to make chilled pea soup with shrimp, mint and lime. Jump to the Chilled Pea Soup Recipe or read on to see our thoughts on making it.

YOU MAY ALSO LIKE: You wouldn’t think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can. Jump to the Tomato Soup Recipe.

The kitchen is our therapy, it always has been. Food is kind. The world outside our kitchen can often seem unkind and full of too many questions without answers. But, inside our small kitchen, it is happy and makes sense. On a day when outside seemed too much, we stayed in to make this pea soup. It was everything we needed and more; we talked, we drank wine, we laughed and even wiggled our hips a bit when our favorite songs played through the speakers.

The soup comes together in minutes. It’s delicious hot, but absolute perfect cold. When it’s chilled, we add a big handful of roasted shrimp (click for recipe), greens, mint and lime in the middle.

YOU MAY ALSO LIKE: Thanks to artichokes, lemon and arugula this pasta isn’t heavy, but still has a little creaminess from goat cheese and just a touch of cream. Jump to the Goat Cheese and Artichoke Pasta Recipe.

Recipe updated, originally posted August 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

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