Roasted Salmon Salad with Crunchy Vegetables

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