Salmon Salad with Bright Spring Vegetables
Elevate your salad game with this vibrant and nutritious Salmon Salad with Bright Spring Vegetables. Featuring flaky oven-baked salmon, crisp asparagus, sweet sugar snap peas, and peppery radishes, this recipe beautifully showcases the best of seasonal produce. Tossed with a zesty homemade dill vinaigrette, this salad is a perfect balance of freshness and flavor. Ready in just 35 minutes, it’s an ideal option for a quick weeknight dinner or a light, elegant lunch. Packed with omega-3s and colorful veggies, this dish not only delights the palate but also nourishes the body—perfect for spring dining! Serve it as is or pair with crusty bread for a complete meal.
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Ingredients
- 2 pieces (6 oz each) salmon fillet
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bunch (trimmed and cut into 2-inch pieces) asparagus
- 5 medium (thinly sliced) radishes
- 1 cup (trimmed) sugar snap peas
- 4 cups baby spinach
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons (chopped) fresh dill
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 3
Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and flaky. Once done, let the salmon cool slightly.
Step 4
While the salmon cooks, bring a medium pot of water to a boil. Blanch the asparagus and sugar snap peas for 2-3 minutes until bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
Step 5
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the vinaigrette.
Step 6
In a large salad bowl, combine the baby spinach, blanched asparagus, sugar snap peas, and sliced radishes.
Step 7
Flake the cooled salmon into large pieces and add it to the salad.
Step 8
Drizzle the salad with the dill vinaigrette and toss gently to combine.
Step 9
Serve immediately and enjoy your Salmon Salad with Bright Spring Vegetables!
Nutrition Facts
| Serving size | (1194.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1613.1 |
| Total Fat 106.3g | 0% |
| Saturated Fat 21.3g | 0% |
| Polyunsaturated Fat 22.0g | |
| Cholesterol 234.7mg | 0% |
| Sodium 4418.0mg | 0% |
| Total Carbohydrate 56.6g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 26.3g | |
| Protein 105.9g | 0% |
| Vitamin D 1864.3IU | 0% |
| Calcium 314.7mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2582.7mg | 0% |
Source of Calories