Roasted salmon salad with sugar snaps and asparagus
A fresh and hearty summer salad that’s perfect for dinner!
2 (10-ounce) skinless salmon fillets, cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Coarse salt and freshly ground pepper, to taste
20 sugar snap peas, stems trimmed
10 asparagus, cut into 1-inch pieces
2 green onions, cut into 1-inch pieces
1/2 cup fresh mint leaves
Sour cream Dijon dressing
1 tablespoon grainy Dijon
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/4 cup sour cream
1 teaspoon sugar
1/4 teaspoon coarse salt
For dressing, whisk together all ingredients in small bowl. Cover and chill.
Fro salmon, whisk together 2 tablespoons olive oil and lemon juice in medium bowl. Add salmon; toss to coat. Season with salt and pepper. Chill 10 minutes.
In large saucepan of boiling salted water, blanch asparagus for 2 minutes. Transfer with slotted spoon to large bowl of ice water. In same saucepan, blanch sugar snaps 1 to 3 minutes. Drain and add to ice water; drain again and pat dry.
In small skillet, heat remaining oil over medium-high heat. Add salmon and cook for 2 minutes per side, or until fish is opaque. Remove from heat; set aside.
To assemble, arrange equal amounts of sugar snaps, asparagus, green onions and mint on 4 plates. Top with salmon. Drizzle with dressing.