Salmon Salad With Bright Spring Vegetables

• 12 lb fresh asparagus
• 1 cup sugar snap pea
• 1 lb skinless salmon fillet (cut into 2-inch chunks)
• 12 teaspoon table salt (divided)
• 14 teaspoon black pepper
• 6 cups romaine lettuce hearts (chopped)
• 12 cup uncooked shelled frozen edamame (thawed)
• 14 cup sliced radish

1. Preheat oven to 425F.
2. Snap off tough ends of asparagus.
3. Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water ~ use 1/4 teaspoon salt in the water.
4. Cook for 2 to 3 minutes or until crisp-tender; drain.
5. Plunge into ice water; drain.
6. Sprinkle salmon with remaining 1/4 teaspoon salt and pepper; and bake in a Pyrex dish sprayed with cooking spray, for about eight minutes.
7. Cool salmon for 5-8 minutes before adding to salad!
8. Arrange lettuce, uncooked edamame, radishes, asparagus, sugar snap peas, and salmon on a serving plate.
9. Drizzle with Recipe #499119 or your favorite dressing.
10. Make this Asian by adding a sesame ginger-type dressing!

fresh asparagus, sugar snap pea, salmon fillet, salt, black pepper, romaine lettuce hearts, radish

Taken from www.food.com/recipe/salmon-salad-with-bright-spring-vegetables-499120 (may not work)