Spring Salmon and Vegetable Salad

Southern Living
Spring Salmon and Vegetable SaladRecipe
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Line your pan with foil for easy cleanup. The dressing will keep in the fridge up to one week.
Makes 4 to 6 servings


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1/2 pound fresh asparagus
1 cup sugar snap peas
1 1/4 pounds skinless salmon fillets, cut into 2-inch chunks
1/2 teaspoon table salt
1/4 teaspoon black pepper
6 cups chopped romaine lettuce hearts
1/2 cup uncooked shelled fresh or frozen edamame, thawed
1/4 cup sliced radishes


1. Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.

2. Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan 3 to 4 minutes or to desired degree of doneness.

3. Arrange lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate. Drizzle with dressing.

Created date

February 2013