Lemon Pepper Salmon and Zucchini Noodle Salad Cups

for the salad cups:

• 4 butter or Boston Bibb lettuce leaf "cups"
• 2 to 3 medium zucchini spiralized
• kernels cut from 2 medium ears sweet corn raw
• ¼ c. fresh snap peas
• ½ c. halved yellow cherry tomatoes
• 4 2.5- oz. Chicken of the Sea Lemon Pepper Flavored Salmon Pouches

for the lemon-caper vinaigrette:

• ¼ c. extra-virgin olive oil
• ¼ c. freshly squeezed lemon juice
• 2 tsp. honey
• 1 T. finely minced shallot
• 1 T. chopped fresh dill
• ½ T. capers finely minced
• 1 small garlic clove finely minced
• ¼ tsp. ground black pepper
• ¼ tsp. kosher salt