Ingredients
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1 (12 oz) pkg salmon fillets
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2 cups sugar snap peas
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1 cucumber
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1/2 head lettuce
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4 1/2 cups cooked red or tricolor quinoa
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1 avocado
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1 (0.75 oz) pkg dill
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1 (8 oz) container creme fraiche
Steps
1
Preheat the oven to 450°F. Set salmon on a baking sheet and season with salt (in moderation) and pepper. Bake for 10 min. or until just cooked.
2
Meanwhile, bring a pot of water to a boil and cook the sugar snap peas 1 min. Drain in a colander and rinse under cold running water. Halve the cucumber lengthwise and cut into thin slices. Cut the lettuce into thin strips. Combine the cooked quinoa, sugar snap peas, cucumber, and lettuce in a large bowl.
3
Slice the avocado and arrange over the salad. Finely chop the dill, mix with the crème fraîche, and season with salt (in moderation) and pepper. Use 2 forks to flake the salmon and arrange on the salad. Serve with sauce on the side.
