In a pot of boiling salted water, cook the Brussels sprouts and sugar snap peas for 2 minutes or until al dente. Cool in ice water. Drain.
In a non-stick skillet over high heat, cook the salmon in 1 tbsp (15 ml) of the oil for 2 minutes per side or until the salmon is cooked but still pink inside. Season with salt and pepper. Drain on a paper towel. Flake the fish into large pieces.
In a bowl, combine the remaining olive oil with the lemon juice, dill and radishes.
On a serving platter, arrange the Brussels sprout leaves, sugar snap peas, salmon, apple and avocado. Drizzle with the vinaigrette. Garnish with the basil.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.