Salmon and spring vegetable salad with fresh asparagus, edamame, radishes, arugula, and more—drizzled with homemade Green Goddess Dressing. It’s fresh, beautiful, and healthy!
Spring is here and that means more than just the 2 inches of pollen we have to sweep aside just to open the car door every day. It means wonderful green vegetables are showing up at farmer’s markets everywhere. Do you go to your local farmer’s market? We have a wonderful one in Marietta that we try to frequent as often as possible.
There’s a little cafe where we can sit outside and have breakfast and then step right into the street and start visiting vendors. It’s awesome!
Salad with Roasted Salmon and Spring Vegetables
I made this lovely salad a couple of weeks ago with all sorts of vegetables: edamame, asparagus, sugar snap peas, cucumber, radishes—anything goes! I topped it with roasted salmon but it would also be great with grilled shrimp or chicken. Then the whole thing is drizzled with green goddess dressing. It was the perfect light meal for us and is the newest addition to our monthly rotation for the spring and summer season.
Enjoy this salad out on the back deck with a crisp glass of Sauvignon Blanc—it would make a lovely outdoor dining experience!
Salmon and Spring Vegetable Salad
- 1/2 lb. fresh asparagus tough ends snapped and stalks cut into 1-inch pieces
- 1 cup sugar snap peas
- 1 1/4 lb. skinless salmon fillets cut into 2-inch chunks
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups arugula
- 4 cups baby spring mix
- 1/2 cup uncooked shelled fresh or frozen edamame thawed
- 1/4 cup sliced radishes
- 1/2 cup chopped cucumber
- 1 tablespoon coarsely chopped fresh dill
- 1/2 tablespoon chopped fresh parsley
- Green Goddess Dressing
- Line a large baking sheet with foil for easy cleanup and lightly spray the foil with cooking spray. Preheat broiler with oven rack 6 inches from heat.
- Prepare large pot of boiling water and bowl of ice water to plunge vegetables into.
- Add asparagus pieces and sugar snap peas to boiling water for 2-3 minutes, just until crisp-tender; drain. Plunge into ice water and quickly drain. Set aside.
- Sprinkle salmon with salt and pepper and drizzle lightly with olive oil. Broil on prepared pan 3-4 minutes or until cooked to desired level.
- Arrange lettuce, edamame, radishes, cucumber, herbs, and salmon on a serving platter. Drizzle with dressing.