Roasted Salmon Salad with Crunchy Vegetables

Preparation

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.