Salmon Salad With Bright Spring Vegetables
Ingredients
- 1⁄2 lb fresh asparagus
- 1 cup sugar snap pea
- 1 lb skinless salmon fillet (cut into 2-inch chunks)
- 1⁄2 teaspoon table salt (divided)
- 1⁄4 teaspoon black pepper
- 6 cups romaine lettuce hearts (chopped)
- 1⁄2 cup uncooked shelled frozen edamame (thawed)
- 1⁄4 cup sliced radish
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