Roasted Salmon Salad with Crunchy Vegetables

Roasted Salmon Salad with Crunchy Vegetables

  • Preparation 30 min
  • Cooking 7 min
  • Servings 4

Cooking is a lot about taking risks, trying different things and discovering new ways to think about how we eat and prepare our food. That’s why we came up with this vegetable-heavy, not-so-salad salad, replacing your typical lettuce with...Brussels sprout leaves! Tossed with a captivating—and colourful—combo of sugar snap peas, apple, avocado, radishes and soft pink slivers of seared salmon, this visual feast is topped with torn basil for a herbaceous hit in every balanced bite.

Featured in RICARDO Magazine FALL 2018 (p. 50)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



    • 12 Brussels sprouts, peeled into leaves
    • 1/2 lb (225 g) sugar snap peas, sliced
    • 1 1/2 lb (675 g) salmon fillet, skinless and cut into 4 pieces
    • 1/4 cup (60 ml) olive oil
    • 3 tbsp (45 ml) lemon juice
    • 2 tbsp dill, chopped
    • 3 radishes, diced
    • 1 green apple, cored and thinly sliced
    • 1 avocado, chopped
    • Basil leaves, torn


Personal Note