Salmon and Pancetta Salad with Peas and Gem Lettuce

1.Heat a large skillet over medium heat and add the diced pancetta. Cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.

2.In the same skillet, add the salmon fillets, skin-side down. Cook for about 4-5 minutes until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and let rest for a few minutes before flaking into large pieces.

3.In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes. If using fresh peas, add them to the skillet and cook for an additional 2-3 minutes until tender. If using frozen peas, add them and cook until heated through.

4.In a large bowl, combine the torn gem lettuce, cooked pancetta, sautéed onion, and peas. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss gently to combine.

5.To serve, divide the salad among plates and top with flaked salmon. Drizzle with any remaining dressing from the bowl.