Toast the bread: Heat a pan and toast the bread until it is crispy, firm, and fudgy.
Blanch the peas: Bring salted water to a boil, blanch the peas quickly, then transfer them to a bowl of ice-cold water to stop cooking.
Marinate the red onions: In a bowl, combine thinly sliced red onions, rice wine vinegar, and salt. Gently massage and set aside to marinate.
Dress the peas: Lightly dress the blanched peas with rice wine vinegar and a pinch of salt.
Prepare the dressing: In a bowl, add marinated red onions, a pinch of salt, chopped garlic, chopped parsley, scallions, and olive oil. Whisk to emulsify.
Assemble the salad: Add toasted bread, dressed peas, and the dressing to a bowl. Open the smoked salmon with Sichuan chili crisp and add it to the salad. Toss gently to combine.
Garnish and serve: Finish the salad with fresh sprigs of parsley for garnish and serve immediately.