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 Spring Salmon And Vegetable Salad?

You need 8 ingredients. The key ingredients include: 1/2 pound fresh asparagus, 1 cup sugar snap peas, 1 1/4 pounds skinless salmon fillets, cut into 2-inch chunks, 1/2 teaspoon table salt, and more.

Is Spring Salmon And Vegetable Salad suitable as seafood?

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

How do I store leftover Spring Salmon And Vegetable Salad?

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

Spring Salmon And Vegetable Salad Recipe

Name: Spring Salmon And Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh asparagus; 1 cup sugar snap peas; 1 1/4 pounds skinless salmon fillets, cut into 2-inch chunks; 1/2 teaspoon table salt; 1/4 teaspoon black pepper; 6 cups chopped romaine lettuce hearts; 1/2 cup uncooked shelled fresh or frozen edamame, thawed; 1/4 cup sliced radishes

Fresh, crisp and full of flavor — this Spring Salmon And Vegetable Salad is a must-try. Made with fresh asparagus, sugar snap peas, salmon and salt. Eas…

This Spring Salmon And Vegetable Salad relies on simple, everyday ingredients such as fresh asparagus, sugar snap peas, table salt and black pepper. It comes together quickly and makes 4 servings, at about 508 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

1/2 pound fresh asparagus
1 cup sugar snap peas
1 1/4 pounds skinless salmon fillets, cut into 2-inch chunks
1/2 teaspoon table salt
1/4 teaspoon black pepper
6 cups chopped romaine lettuce hearts
1/2 cup uncooked shelled fresh or frozen edamame, thawed
1/4 cup sliced radishes

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
508 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 →

Spring Salmon And Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions