ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spring Salmon and Vegetable Salad

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

Ingredients

  • 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
  • Creamy Herb Dressing

How to Make It

  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.