How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Salmon Salad With Bright Spring Vegetables?

You need 8 ingredients. The key ingredients include: 12 lb fresh asparagus, 1 cup sugar snap pea, 1 lb skinless salmon fillet (cut into 2-inch chunks), ½ teaspoon table salt (divided), and more.

Is Salmon Salad With Bright Spring Vegetables suitable as seafood?

Yes, Salmon Salad With Bright Spring Vegetables falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Salmon Salad With Bright Spring Vegetables?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Salad With Bright Spring Vegetables Recipe

Name: Salmon Salad With Bright Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb fresh asparagus; 1 cup sugar snap pea; 1 lb skinless salmon fillet (cut into 2-inch chunks); ½ teaspoon table salt (divided); ¼ teaspoon black pepper; 6 cups romaine lettuce hearts (chopped); ½ cup uncooked shelled frozen edamame (thawed); ¼ cup sliced radish

Fresh, crisp and full of flavor — this Salmon Salad With Bright Spring Vegetables is a must-try. Made with fresh asparagus, sugar snap pea, salmon fille…

This Salmon Salad With Bright Spring Vegetables relies on simple, everyday ingredients such as fresh asparagus, sugar snap pea, table salt (divided) and black pepper. It comes together quickly and makes 4 servings, at about 710 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

12 lb fresh asparagus
1 cup sugar snap pea
1 lb skinless salmon fillet (cut into 2-inch chunks)
½ teaspoon table salt (divided)
¼ teaspoon black pepper
6 cups romaine lettuce hearts (chopped)
½ cup uncooked shelled frozen edamame (thawed)
¼ cup sliced radish

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
710 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Salmon Salad With Bright Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions