Cool Asparagus and Salmon Salad

Nutriscore Rating: 76/100

Bright, refreshing, and packed with omega-3s, this Cool Asparagus and Salmon Salad is the perfect balance of flavor and nutrition. Featuring tender, oven-baked salmon fillets, crisp-tender asparagus, and a mix of vibrant veggies like baby spinach, cherry tomatoes, and red onion, this dish is as visually stunning as it is satisfying. A zesty homemade lemon-Dijon dressing ties everything together with a tangy-sweet punch, complemented by the briny pop of capers and the fresh aroma of dill. Ready in under 30 minutes, it’s an elegant yet simple recipe, perfect for a light lunch or an impressive dinner centerpiece. Serve this wholesome salad on its own or alongside crusty bread for a complete meal that screams springtime sophistication.

Recipe Information

• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1 lb fresh asparagus
• 1 lb salmon fillet
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 4 cups baby spinach
• 1 cup cherry tomatoes
• 0.25 cup red onion
• 1 tbsp capers
• 2 tbsp fresh dill

📝 Instructions

8 steps

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Trim the woody ends off the asparagus and set aside. Lay the salmon fillet on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

3. Bake the salmon for 12 minutes or until it flakes easily with a fork. While the salmon cooks, boil a pot of water and prepare an ice water bath in a large bowl.

4. Cook the asparagus in boiling water for 2-3 minutes until bright green and crisp-tender. Immediately transfer the asparagus to the ice water bath to halt the cooking process. Drain and pat dry with a clean towel.

5. In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, Dijon mustard, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the dressing.

6. In a large salad bowl, combine baby spinach, halved cherry tomatoes, thinly sliced red onion, cooled asparagus, capers, and fresh dill.

7. Flake the salmon into large chunks and add it to the salad. Drizzle the dressing over the top and gently toss to combine.

8. Serve immediately and enjoy your Cool Asparagus and Salmon Salad!

Nutrition Facts

1 serving (329.7g)

Calories		349
% Daily Value*
Total Fat		23.7 g	30%
	Saturated Fat	4.6 g	23%
	Polyunsaturated Fat	0.0 g
Cholesterol		63 mg	21%
Sodium		649 mg	28%
Total Carbohydrate		10.5 g	4%
	Dietary Fiber	4.0 g	14%
	Total Sugars	4.6 g
Protein		25.7 g	51%
Vitamin D		14.3 mcg	71%
Calcium		79 mg	6%
Iron		4.3 mg	24%
Potassium		740 mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 855 cal (59.6%%)

Protein: 413 cal (28.8%%)

Carbs: 166 cal (11.6%%)