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.

How to Make It

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

PretoriaGirl's Review

eppercival
April 05, 2014
Excellent. I made this--exactly as the recipe stated--for a women's luncheon at my home this week. Everyone loved it and commented on the fresh spring vegetables. I served leftovers to my husband for supper and he wants me to make it again.

Kimrivera's Review

Kimrivera
March 12, 2013
Delicious and healthy! I will definitely make this again for family and friends. Because this salad is a meal, I added extra Salmon...at least 2 pounds - 2 1/4 pounds.

JeanetteBrewer's Review

PretoriaGirl
March 10, 2013
This is so good I made it twice in a week. I used some frozen vegetable saved time and money.

eppercival's Review

JeanetteBrewer
March 07, 2013
Omitted the radishes, but was still great and surprisingly a quick meal to prepare!