Roasted Salmon, Snap Pea, and Cucumber Salad

1 pound sugar snap peas

2 small cucumbers, unpeeled, thinly sliced (Persian if you can find them)

1 cup (about 1/2 pint ) cherry or grape tomatoes, halved

1/4 cup chopped fresh dill

1/2 cup extra virgin olive oil

Grated zest of 1 large lemon

1/4 cup fresh lemon juice (from one large lemon)

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 (14.75-ounce) can of boneless, skinless pink salmon, drained

1. Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibramt green, 1 to 2 minutes. Drain and transfer to a bowl of ice water to cool, about 2 minutes. Drain and put in a salad bowl. Add the cucumbers, tomatoes, and dill.

2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth.

3. Using a fork, flake the salmon into 3/4-inch pieces and add to the salad bowl. Pour the dressing over the salad and toss until coated.

From Weeknights With Giada (Clarkson Potter Publisher, 2012)

Per Serving: 527 calories, 27 grams protein, 17 grams carbohydrates, 8 grams sugar, 40 grams fat, 63 cholesterol, 514 milligrams sodium, 5 grams dietary fiber