Lemon Pepper Salmon and Zucchini Noodle Salad Cups

for the salad cups:

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

for the lemon-caper vinaigrette:

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