Spring Salmon and Vegetable Salad

Name: Spring Salmon and Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams fresh asparagus; 0 teaspoons black pepper; 118 milliliters uncooked shelled fresh or frozen edamame, thawed; 59 milliliters sliced radishes; 1 liters chopped romaine lettuce hearts; 567 grams skinless salmon fillets, cut into 2-inch chunks; 6 servings Creamy Herb Dressing; 237 milliliters sugar snap peas; 1 teaspoons table salt

You can never have too many main course recipes, so give Spring Salmon and Vegetable Salad a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 181 calories, 22g of protein, and 7g of fat per serving. Head to the store and pick up table salt, pepper, radishes, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Spring. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus.

Ingredients you will need

Asparagus

Equipment you will use

Oven

Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.

Ingredients you will need

Sugar Snap Peas

Asparagus

Water

Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan 3 to 4 minutes or to desired degree of doneness.

Ingredients you will need

Salt And Pepper

Salmon

Equipment you will use

Broiler Pan

Arrange lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate.

Ingredients you will need

Asparagus

Radish

Edamame

Lettuce

Salmon

Drizzle with dressing.

Equipment

Broiler

Oven

Broiler Pan

Ingredients

Servings:

227grams

fresh asparagus 0teaspoons

black pepper 118milliliters

uncooked shelled fresh or frozen edamame, thawed 59milliliters

sliced radishes 1liters

chopped romaine lettuce hearts 567grams

skinless salmon fillets, cut into 2-inch chunks 6servings

Creamy Herb Dressing 237milliliters

sugar snap peas 1teaspoons

table salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.