Roasted Salmon Salad with Crunchy Vegetables
Roasted Salmon Salad with Crunchy Vegetables
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Roasted Salmon Salad with Crunchy Vegetables

30 MIN
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.



  1. 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.
  2. 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.
  3. In a bowl, combine the remaining olive oil with the lemon juice, dill and radishes.
  4. On a serving platter, arrange the Brussels sprout leaves, sugar snap peas, salmon, apple and avocado. Drizzle with the vinaigrette. Garnish with the basil.


  1. This recipe looks amazing. I am a nutrition student and am printing this out for a client to use as part of my dietary recommendations, however, just a word of caution. Do not cook olive oil at high heat. It is meant for med/low or a drizzling oil only. Use coconut oil or ghee instead as they have a higher smoke point. Olive oil will oxidize, and thus become a trans fat which is bad for your health.

  2. Super recipe, great for a hot summer evening. The combination of the vegetables and salmon is lovely, and with the dressing it is very refreshing.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.