Spring Salmon and Vegetable Salad

Ingredients

• 0.5 pound asparagus fresh
• 0.3 teaspoon pepper black
• 0.5 cup edamame fresh shelled thawed uncooked
• 0.3 cup radishes sliced
• 6 cups romaine lettuce hearts chopped
• 1.3 pounds salmon fillet skinless cut into 2-inch chunks
• 6 servings creamy herb dressing 
• 1 cup sugar snap peas 
• 0.5 teaspoon salt 

Equipment

• oven
• broiler
• broiler pan

Directions

1. Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus.
2. Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.
3. Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan 3 to 4 minutes or to desired degree of doneness.
4. Arrange lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate.
5. Drizzle with dressing.