Spring salad recipe bursting with fresh vegetables like asparagus, edamame, sugar snap peas, arugula, radishes, and more—topped with easy baked salmon and drizzled with homemade Green Goddess Dressing. It’s fresh, beautiful, and healthy!

Side angle of lettuce and arugula with fresh spring vegetables and baked salmon on a white plate with a cup of dressing in the background.

Spring is here and that means more than just the 2 inches of pollen we have to sweep aside in order to open the car door every day. It means wonderful green vegetables are showing up at farmer’s markets everywhere.

I made this lovely spring salad a couple of weeks ago with all sorts of vegetables: edamame, asparagus, sugar snap peas, cucumber, radishes—anything goes!

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Serving Spring Salad

I topped the salad with roasted salmon but it would also be great with simple steamed salmon, grilled shrimp, or grilled chicken. Then the whole thing is drizzled with my favorite herby dressing.

It was the perfect light meal and is the newest addition to our monthly rotation for the spring and summer season.

Enjoy this spring salad out on the back porch with a crisp glass of Sancerre—it would make a lovely outdoor dining experience!

Baked salmon on top of greens with fresh spring vegetables on a white plate.

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5 from 1 vote

Salmon and Spring Vegetable Salad

A lovely salmon and spring vegetable salad with crisp asparagus, sugar snap peas, edamame, radishes, and cucumber. It’s the perfect light dinner.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 servings
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  • ½ lb. fresh asparagus, tough ends snapped and stalks cut into 1-inch pieces
  • 1 cup sugar snap peas
  • 1 ¼ lb. skinless salmon fillets, cut into 2-inch chunks
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups arugula
  • 4 cups baby spring mix
  • ½ cup uncooked shelled fresh or frozen edamame, thawed
  • ¼ cup sliced radishes
  • ½ cup chopped cucumber
  • 1 tablespoon coarsely chopped fresh dill
  • ½ 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 Green Goddess Dressing.


Serving: 4servings, Calories: 258kcal, Carbohydrates: 8g, Protein: 33g, Saturated Fat: 1g, Cholesterol: 77mg, Sodium: 372mg, Fiber: 3g, Sugar: 3g
Course: Salad
Cuisine: American
Calories: 258
Keyword: salmon and vegetable salad
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Update Notes: This post was originally published April 20, 2015, and on March 11, 2020, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

 Adapted from Southern Living’s Spring Salmon and Vegetable Salad.

Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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