Salmon and Spring Vegetable Salad Recipe

This vibrant Salmon and Spring Vegetable Salad is a celebration of fresh, seasonal ingredients that come together in a harmonious blend of flavors and textures. Ready in just 25 minutes, this nutritious powerhouse features perfectly broiled salmon, crisp spring vegetables, and a creamy Green Goddess dressing that ties everything together beautifully. It’s the perfect light yet satisfying meal for those warm spring and summer evenings when you want something fresh without spending hours in the kitchen.

Ingredients You’ll Need

• Salmon: The star of the show, providing heart-healthy omega-3s and a substantial protein boost. Choose wild-caught when possible for the best flavor and nutritional profile.
• Asparagus: These spring stalks add a delightful crunch and slightly grassy flavor that pairs perfectly with salmon.
• Sugar snap peas: Providing natural sweetness and a satisfying crisp texture that contrasts beautifully with the tender salmon.
• Arugula and baby spring mix: The peppery kick of arugula combined with the milder spring mix creates a perfect base with complexity and depth.
• Edamame: These little green powerhouses add plant-based protein and a buttery texture that complements the other ingredients.
• Radishes: Offering a peppery crunch and beautiful color contrast, they add both visual appeal and a flavor punch.
• Cucumber: Delivers refreshing coolness and hydration to balance the richness of the salmon.
• Fresh herbs (dill and parsley): The aromatic finishing touch that elevates the entire dish with bright, garden-fresh notes.
• Green Goddess Dressing: The creamy, herbaceous dressing that ties all these beautiful ingredients together.

Variations

Protein Swaps

Substitute the salmon with grilled chicken breast, seared tuna, or even grilled halloumi cheese for a vegetarian option. Each brings its unique character to the salad while maintaining its nutritional integrity.

Seasonal Adaptations

In summer, add fresh corn kernels and cherry tomatoes. For fall, incorporate roasted sweet potato cubes and dried cranberries. Winter variations could include roasted beets and segments of blood orange.

Grain Addition

Transform this into a heartier meal by adding 1 cup of cooked quinoa, farro, or brown rice to the base of greens.

Dietary Modifications

For a dairy-free version, use an avocado-based dressing instead of traditional Green Goddess. To make it vegan, replace the salmon with marinated and baked tofu or tempeh.

How to Make Salmon and Spring Vegetable Salad

Step 1: Prepare Your Workspace

Line a baking sheet with foil and give it a light spray of cooking oil. Position your oven rack about 6 inches from the heat source and preheat your broiler. Set up an ice bath next to your stove for blanching vegetables.

Step 2: Blanch the Vegetables

Bring a pot of water to a rolling boil. Add your asparagus pieces and sugar snap peas, letting them cook for just 2-3 minutes until they’re crisp-tender. Immediately drain and plunge them into the ice bath to stop the cooking process. This preserves their bright color and perfect texture.

Step 3: Prepare the Salmon

Pat your salmon chunks dry with a paper towel – this helps them brown better. Season them with salt and pepper, then drizzle lightly with olive oil. Arrange them on your prepared baking sheet, making sure they’re not overcrowded.

Step 4: Broil the Salmon

Slide the salmon under the broiler for 3-4 minutes. You’re looking for a slight char on the outside while maintaining a tender, juicy center. The salmon should flake easily but still retain some translucence in the center for maximum juiciness.

Step 5: Assemble Your Masterpiece

On a large serving platter, create a bed with your arugula and spring mix. Arrange the blanched asparagus and sugar snap peas, edamame, sliced radishes, and chopped cucumber across the greens. Nestle the broiled salmon pieces throughout the salad and sprinkle the fresh herbs over everything.

Step 6: Dress and Serve

Drizzle your Green Goddess dressing over the salad just before serving, or serve it on the side to allow everyone to add their preferred amount.

How to Serve

Perfect Pairings

Serve this vibrant salad with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio. For non-alcoholic options, sparkling water with a squeeze of lemon complements the fresh flavors beautifully.

Elegant Presentation

For dinner parties, serve individual portions on chilled plates with the salmon arranged artfully on top and the dressing drizzled in an attractive pattern.

Family Style

For casual family dinners, bring the whole platter to the table and let everyone serve themselves, with extra dressing on the side.

Make Ahead and Storage

Prep Components Separately

Prepare and store each component separately for the freshest result. Blanch vegetables, mix the dressing, and wash the greens up to a day ahead.

Storing Leftovers

If you have leftover assembled salad with dressing, it will only keep for about 24 hours before the greens become soggy. Store in an airtight container in the refrigerator.

Repurposing Leftovers

Leftover salmon can be flaked and mixed with a bit of mayo and lemon juice for a quick salmon salad sandwich the next day. Unused blanched vegetables are perfect for adding to grain bowls or omelets.

Reheating

This salad is best enjoyed fresh, but if you need to reheat the salmon, do so gently in a 275°F oven just until warmed through to avoid drying it out.

FAQs

Final Thoughts

This Salmon and Spring Vegetable Salad is truly one of those special recipes that proves healthy eating can be a genuine pleasure. It transforms simple ingredients into something greater than the sum of its parts – a meal that nourishes your body while delighting your senses. Whether you’re cooking for yourself, your family, or guests, this vibrant salad delivers both nutrition and satisfaction in every bite. Give it a try the next time you want to bring a taste of spring to your table!

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