Salmon Salad With Bright Spring Vegetables

"Modified from Southern Living, March 2013. Serve with Recipe #499119, or your favorite dressing. Easily make this an Asian salad, by serving with a sesame ginger-type dressing!"
 
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photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:
28mins
Ingredients:
8
Serves:
3
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ingredients

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directions

  • Preheat oven to 425°F.
  • Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water ~ use 1/4 teaspoon salt in the water. Cook for 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.
  • Sprinkle salmon with remaining 1/4 teaspoon salt and pepper; and bake in a Pyrex dish sprayed with cooking spray, for about eight minutes. Cool salmon for 5-8 minutes before adding to salad!
  • Arrange lettuce, uncooked edamame, radishes, asparagus, sugar snap peas, and salmon on a serving plate.
  • Drizzle with Recipe #499119 or your favorite dressing. Make this Asian by adding a sesame ginger-type dressing!

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Reviews

  1. I had an average piece of salmon in the freezer and was looking for a nice salad recipe to use it up! This salad was a fantastic way to do so! I used Panera's Asian dressing instead of the one suggested.
     
  2. Good
     
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