Name: Roasted Salmon Salad with Crunchy Vegetables
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 4 serving(s)
Ingredients: 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

Roasted Salmon Salad with Crunchy Vegetables

Preparation

30 MIN

Cooking

7 MIN

Servings

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.

Comments

Vicki B.

5 stars August 28th, 2019

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.
Nell v.

5 stars July 29th, 2019

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.