Salmon Salad With Bright Spring Vegetables

Salmon Salad With Bright Spring Vegetables

Ingredients:
asparagus, raw
sugars, granulated
fish, salmon, atlantic, wild, raw
salt, table
spices, pepper, black
lettuce, cos or romaine, raw
edamame, frozen, prepared
radishes, raw

Directions:
Preheat oven to 425F.
Snap off tough ends of asparagus.
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.
Cook for 2 to 3 minutes or until crisp-tender; drain.
Plunge into ice water; drain.
Sprinkle salmon with remaining 1/4 teaspoon salt and pepper; and bake in a Pyrex dish sprayed with cooking spray, for about eight minutes.
Cool salmon for 5-8 minutes before adding to salad!
Arrange lettuce, uncooked edamame, radishes, asparagus, sugar snap peas, and salmon on a serving plate.
Drizzle with Recipe #499119 or your favorite dressing.
Make this Asian by adding a sesame ginger-type dressing!