A lovely salmon and spring vegetable salad with crisp asparagus, sugar snap peas, edamame, radishes, and cucumber. It's the perfect light dinner.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 4servings
Calories: 258kcal
Author: Lucy Brewer
Ingredients
½lb.fresh asparagus, tough ends snapped and stalks cut into 1-inch pieces
1cupsugar snap peas
1 ¼lb.skinless salmon fillets, cut into 2-inch chunks
½teaspoonsalt
¼teaspoonfreshly ground black pepper
2cupsarugula
4cupsbaby spring mix
½cupuncooked shelled fresh or frozen edamame, thawed
¼cupsliced radishes
½cupchopped cucumber
1tablespooncoarsely chopped fresh dill
½tablespoonchopped fresh parsley
Green Goddess Dressing
Instructions
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.