Spring Salmon Salad

Ingredients: 

Salmon
3— 4oz salmon fillets
Lemon juice
Olive oil
Salt and pepper
Vinaigrette
1/2 cup diced English cucumber
1 shallot finely diced
1 tbsp white wine vinegar
Salt and pepper
2 tablespoons extra virgin olive oil

Salad
2 handfuls ruby red or butter leaf lettuce
1 bunch scallions
1/2 cup shelled peas
2 to 3 stalks asparagus, sliced on the diagonal
Lemon juice
Salt and pepper

Directions:

1. Preheat oven to 400°F
2. Lay your salmon on a parchment lined baking sheet. Squeeze a good amount of lemon juice, drizzle with olive oil and season with salt and pepper. Bake for 10-14mins depending on thickness of fish.
3. Once cooked, let it cool. Break up the pieces into natural flakes and refrigerate.
4. In a small bowl, mix together your chopped cucumber and shallot. Pour in vinegar and season with salt & pepper. Stir in olive oil.
5. Wash and dry lettuce.
6. Cut off end of your scallions and peel off the outer layer. Thinly slice scallions on the bias and place in a medium bowl.
7. Blanch peas for 30 seconds in well salted boiling water. Rinse under cold water and add to the bowl with scallions.
8. Cut off tough bottom end of asparagus. Boil in salted water until tender 1-2 minutes. Place into ice water and remove immediately. Cut asparagus on a bias and add to the bowl with peas and scallions.
9. Dress the lettuce with about half the vinaigrette. Divide lettuce onto plates.
10. Gently sprinkle the salmon over the lettuce. Dress the scallions, peas and asparagus with the remaining vinaigrette and sprinkle over salmon and lettuce and serve.