Salmon burgers with honey-mustard mayo and snap pea salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon burgers with honey-mustard mayo and snap pea salad

Salmon burgers with honey-mustard mayo and snap pea salad

Dairy-Free, Soy-Free, Mediterranean, Protein Plus

2 Servings, 740 Calories/Serving

20 Minutes

These salmon burgers, topped with avocado, exude easy-breezy California vibes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 1 organic avocado
  • 1 or 2 organic Roma or other tomatoes (about ¼ pound total)
  • 1 organic red onion
  • 3 ounces organic sugar snap or snow peas
  • Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
  • 3 ounces organic shredded carrots
  • 2 whole wheat buns
  • Sunbasket honey-mustard mayo (Dijon mustard - paleo mayo - honey)

Nutrition per serving

Calories 740, Total Fat 38g (49% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 1030mg (45% DV), Total Carb. 66g (24% DV), Fiber 16g (57% DV), Total Sugars 20g (Incl. 10g Added Sugars, 20% DV), Protein 36g
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate. Wipe out the pan.
While the burgers cook, prepare the garnishes and the salad.


Prep the garnishes; make the snap pea salad

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and thinly slice the flesh.
  • Cut away the cores from the tomatoes; thinly slice the tomatoes crosswise.
  • Peel the onion and cut it crosswise into enough ¼-inch-thick slices to measure ¼ cup [⅓ cup] for the burgers; separate the slices into rings. [Save the remaining onion.]
  • Thinly slice the snap peas lengthwise.
In a medium bowl, stir together the lemon vinaigrette base and 1 teaspoon [2 tsp] oil. Add the snap peas and carrots and toss to coat; season to taste with salt and pepper.


Toast the buns

In the same pan used for the salmon burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.


Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface. Top each with a burger and spread with the honey-mustard mayo. Top with the avocado, tomatoes, and onion rings. Close with the bun tops.


Transfer the burgers and snap pea salad to individual plates and serve.
Kids Can!
  • Scoop out the avocado.
  • Measure the onion.
  • Stir the vinaigrette.
  • Assemble the salad.
  • Help assemble the burgers.