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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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.
Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and flaky. Once done, let the salmon cool slightly.
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.
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.
In a large salad bowl, combine the baby spinach, blanched asparagus, sugar snap peas, and sliced radishes.
Flake the cooled salmon into large pieces and add it to the salad.
Drizzle the salad with the dill vinaigrette and toss gently to combine.
Serve immediately and enjoy your Salmon Salad with Bright Spring Vegetables!
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 22.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 26.3 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 315 mg | 24% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2583 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
