Jump into spring with a quick and colourful salad. ~5-10 min prep, 35 min cook time.


  • 2 skinless salmon fillets, 6 oz
  • 1 tablespoon butter
  • Squeeze of lemon
  • Salt + Pepper
  • 2 tablespoons of olive oil, divided
  • 1 garlic clove, minced
  • 1 bunch (7-8 spears) of asparagus
  • 1 bunch (8-10) of medium sized radish, halved
  • 1 cup sugar snap peas, ends trimmed
  • 2 cups sourdough (or 2 bagel), cubed


  • Goat, ricotta, or parm cheese
  • Your favourite greens, dill and/or parsley


  1. Preheat oven to 400*C
  2. Pat salmon dry with paper towels and season with salt and pepper. Leave at room temperature while prepping the vegetables.
  3. Prep 1 XL baking tray with non-stick foil, creating two separate sections by folding the edges  of the foil. Or use 2 separate medium trays.
  4. Toss apasargus, radishes in 1 tablespoon of olive oil with salt and pepper. Line up in a single layer on ½ the baking tray, keeping the other section empty.
  5. Meanwhile, trim the ends of the sugar snap peas and cube sourdough.
  6. In a medium bowl combine the snap peas with sourdough, toss with 1 tablespoon of olive oil, garlic, salt and pepper.
  7. After 20 min of asparagus and radish in the oven, pull out the tray. Remove the asparagus, and replace with snap peas and sourdough, leaving the radish to cook longer.
  8. In the empty section of the baking tray (or using an additional tray), line the salmon fillets, squeeze a bit of lemon on top and add ½ teaspoon butter on each fillet.
  9. Bake an additional 10-12 minutes, until salmon is cooked through.
  10. Combine the veggies, topped with the salmon and sour dough.
  11. Garnish with your favourite cheese and greens.

Enjoy your dinner and easy clean up! Bon appetit!