Salmon Salad With Bright Spring Vegetables

1. 1

   Preheat oven to 425F.

2. 2

   Snap off tough ends of asparagus.

3. 3

   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.

4. 4

   Cook for 2 to 3 minutes or until crisp-tender; drain.

5. 5

   Plunge into ice water; drain.

6. 6

   Sprinkle salmon with remaining 1/4 teaspoon salt and pepper; and bake in a Pyrex dish sprayed with cooking spray, for about eight minutes.

7. 7

   Cool salmon for 5-8 minutes before adding to salad!

8. 8

   Arrange lettuce, uncooked edamame, radishes, asparagus, sugar snap peas, and salmon on a serving plate.

9. 9

   Drizzle with Recipe #499119 or your favorite dressing.

10. 10

    Make this Asian by adding a sesame ginger-type dressing!

* Per serving · 4 servings · Values may vary.

No additional tips available.