Roasted salmon salad with sugar snaps and asparagus

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec


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.