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

Preparation

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.

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.