Spring Salmon Salad

This spring salmon salad is fresh, bright, and full of texture. Crisp vegetables, roasted cauliflower and potatoes, briny olives, and flaky salmon all get tossed in a sharp mustard vinaigrette that pulls everything together.

Ingredients:

• one 6oz piece of salmon, skin-on

• 1 stalk celery, shaved thin

• 1 radish, shaved thin

• a handful of asparagus

• a handful of green beans

• about half a dozen green olives

• some crisp lettuce or mixed greens

• a few yellow potatoes

• cauliflower florets

• a handful of fresh herbs (I used parsley and tarragon, but whatever you have hanging around works)

Dressing:

• 1 tbsp dijon mustard

• 1 tbsp whole grain mustard

• 1 tsp honey

• 2 tbsp white wine vinegar (or whichever vinegar you prefer)

• 3 tbsp olive oil or oil of choice

• three-finger pinch of salt

• a few cracks of black pepper

Method:

Preheat your oven to 400°F and get a big pot of heavily salted water going on the stove — it should taste like nicely seasoned soup.

Drop your green beans into the boiling water and blanch for about 2 minutes, just until bright green and tender. Transfer straight into an ice bath to stop the cooking and to keep that vibrant color. Repeat process for asparagus.

Add a tablespoon of baking soda to the same pot of water, then add your halved yellow potatoes (I peeled mine, but totally optional). Boil until tender but still a little raw in the center, then strain and spread onto a baking tray with a generous drizzle of olive oil. Let them cool so they crisp up better in the oven later.

While that’s happening, cut your cauliflower into florets and toss with olive oil, salt, and pepper. Spread onto a sheet tray and roast for about 20–30 minutes, or until tender.

Peel the celery stalks to get rid of the fibrous exterior, then thinly slice however you like. Thinly slice the radishes too, then throw both into an ice bath for 20–30 minutes to give them extra crisp.

Cook your salmon however you prefer — I kept it simple and baked mine with salt and lemon.

Roast the potatoes in the oven until golden and crispy on the outside.

Whisk together all of the mustard vinaigrette ingredients in an overly large bowl, then toss in the green beans, cauliflower, potatoes, celery, asparagus, and radishes. Give everything a good mix so the dressing coats all the vegetables evenly and season with a little salt if needed.

Top with the salmon chunks and enjoy.