Roasted Salmon Salad with Crunchy Vegetables | RICARDO

Ingredients

• 12 Brussels sprouts, peeled into leaves
• 1/2 lb (225 g) sugar snap peas, sliced
• 1 1/2 lb (675 g) salmon fillet, skinless and cut into 4 pieces
• 1/4 cup (60 ml) olive oil
• 3 tbsp (45 ml) lemon juice
• 2 tbsp dill, chopped
• 3 radishes, diced
• 1 green apple, cored and thinly sliced
• 1 avocado, chopped
• Basil leaves, torn