Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the refrigerator overnight and pat it very dry before broiling. Frozen salmon often releases more moisture, which can make it harder to achieve that perfect broiled exterior. You might need to broil it an extra minute, but watch carefully to prevent overcooking.

How do I know when my salmon is perfectly cooked?

The perfect salmon should flake easily with a fork but still maintain a slightly translucent center. For this salad, cooking it to medium (internal temperature of about 125-130°F) will give you the best flavor and texture. If you prefer your salmon more well-done, aim for 135-140°F.

Can I make this salad ahead for a party?

Absolutely! Prepare all components separately up to a day ahead. Blanch and refrigerate the vegetables, mix the salad greens and refrigerate in a ziplock bag with a paper towel to absorb moisture, and make the dressing in advance. Just before serving, broil the salmon and assemble everything fresh.

What can I substitute for Green Goddess dressing?

If you don't have Green Goddess dressing, a simple lemon-dill vinaigrette works wonderfully. Mix 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, and 1 tablespoon chopped dill. Season with salt and pepper to taste.

Salmon and Spring Vegetable Salad Recipe

Name: Salmon and Spring Vegetable Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 lb. fresh asparagus, tough ends snapped and stalks cut into 1-inch pieces; 1 cup sugar snap peas; 2 cups arugula; 4 cups baby spring mix; 1/2 cup uncooked shelled fresh or frozen edamame, thawed; 1/4 cup sliced radishes; 1/2 cup chopped cucumber; 1 1/4 lb. skinless salmon fillets, cut into 2-inch chunks; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Olive oil, for drizzling; 1 tablespoon coarsely chopped fresh dill; 1/2 tablespoon chopped fresh parsley; Green Goddess Dressing (as needed for drizzling)

Description

This vibrant Salmon and Spring Vegetable Salad pairs juicy broiled salmon with crisp-tender asparagus, sugar snap peas, peppery greens, fresh herbs, and a creamy Green Goddess Dressing. Ready in just 25 minutes, it’s a fresh, nutrient-rich main course perfect for spring and summer meals.

Ingredients

Units Scale

Vegetables

1/2 lb. fresh asparagus, tough ends snapped and stalks cut into 1-inch pieces
1 cup sugar snap peas
2 cups arugula
4 cups baby spring mix
1/2 cup uncooked shelled fresh or frozen edamame, thawed
1/4 cup sliced radishes
1/2 cup chopped cucumber

Salmon

1 1/4 lb. skinless salmon fillets, cut into 2-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil, for drizzling

Herbs

- 1 tablespoon coarsely chopped fresh dill
- 1/2 tablespoon chopped fresh parsley

Dressing

Green Goddess Dressing (as needed for drizzling)

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Instructions

Prepare for Broiling: Line a large baking sheet with foil for easy cleanup and lightly coat the foil with cooking spray. Preheat the broiler, positioning the oven rack about 6 inches from the heat source.
Blanch the Vegetables: Fill a large pot with water and bring to a boil. Prepare a separate bowl of ice water. Add the asparagus pieces and sugar snap peas to the boiling water for 2-3 minutes, until crisp-tender. Drain immediately, then plunge the vegetables into the ice water to stop the cooking. Drain again and set aside.
Broil the Salmon: Sprinkle the salmon chunks with salt and pepper, and drizzle lightly with olive oil. Place the salmon on the prepared pan and broil for 3-4 minutes, or until cooked to your desired doneness.
Assemble the Salad: Arrange the arugula, baby spring mix, edamame, radishes, cucumber, and fresh herbs on a large serving platter. Top with the broiled salmon pieces and blanched vegetables.
Add Dressing: Drizzle the salad generously with Green Goddess Dressing just before serving. Serve immediately and enjoy!

Notes

If you prefer, you can grill the salmon instead of broiling.
Substitute other spring greens or add avocado for extra creaminess.
Green Goddess Dressing can be homemade or store-bought according to preference.
Use fresh, high-quality salmon for best results.
Prepare vegetables and herbs ahead to save time at assembly.

Nutrition

Serving Size: 1/4 of recipe
Calories: 330
Sugar: 4g
Sodium: 480mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 33g
Cholesterol: 70mg