Cool Asparagus and Salmon Salad

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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

Ingredients

• 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

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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

Step 7

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

Step 8

Serve immediately and enjoy your Cool Asparagus and Salmon Salad!

Nutrition Facts

Serving size	(1321.5g)

Amount per serving	% Daily Value*
Calories	1830.4

Total Fat 127.7g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 27.7g
Cholesterol 313.0mg	0%
Sodium 4126.5mg	0%
Total Carbohydrate 41.3g	0%
Dietary Fiber 15.9g	0%
Total Sugars 18.6g
Protein 130.6g	0%

Vitamin D 2485.7IU	0%
Calcium 321.8mg	0%
Iron 17.2mg	0%
Potassium 3464.9mg	0%

*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: 62.6%

Protein: 28.4%

Carbs: 9.0%