We’re suckers for salmon, whether it’s atop our go-to grain bowl or as the foundation for a better-for-you burger. The fatty fish packs important nutrients like vitamin D, heart-healthy omega-3 fatty acids, and protein.
What’s more, salmon is hearty enough that it satisfies. Even when it’s paired with the simplest ingredients, the flavorful fish keeps us feeling full.
This superfood salad pairs canned salmon with fresh ingredients like iron-rich baby spinach, mushrooms, and carrots. We also add asparagus to the mix, which is high in vitamins A, C, E, K, and B6. Asparagus is also thought to help with weight loss, thanks to its high fiber content.
Even better, the salad comes together in just four simple steps, so it’s perfect for those days when you need to pack lunch in a flash (a.k.a. every day). Follow the recipe to make a single serving, or double up the ingredients to knock out tomorrow’s lunch, too.
Sauteéing the asparagus and mushrooms is the only cooking required. You can also whisk up a simple vinaigrette to top it all off. For our dressing, we mix tangy rice vinegar with honey, salt, and cucumbers to deliver a fresh finish. Add a dash of sesame seeds at the end for an extra hit of flavor and a subtle crunch.
Together, the salmon, asparagus, and spinach outshine your standard sad desk lunch. Watch the video to learn how to make this winning combo jam-packed with the vitamins and minerals your body needs.
Salmon Asparagus Salad with Lemon Vinaigrette
A bright and fresh salad topped with broiled salmon and finished with steamed asparagus, feta cheese, dried cranberries, tomatoes and walnuts.
Ingredients
For the vinaigrette:
- ½ teaspoon lemon zest
- ¼ cup lemon juice, about 2 juicy lemons
- 2 tablespoons minced shallot, ½ a small shallot
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons granulated sugar
- 1 ½ teaspoons honey
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon thyme leaves
- ⅓ cup olive oil
For the salad:
- ½ pound wild caught salmon fillet, skin on
- 1 teaspoon olive oil
- salt and fresh ground pepper
- 4 - 6 cups assorted lettuce and wild greens
- 12-14 stalks fresh asparagus, tough ends removed, cut into 1-inch pieces
- ¼ cup dried cranberries
- ½ cup halved cherry tomatoes or grape tomatoes
- ¼ cup walnuts
- ⅓ cup crumbled feta cheese
To prepare the vinaigrette, combine all ingredients and whisk together until combined. Set aside at room temperature while preparing the salad.
Preheat the oven to Broil. Coat the salmon fillets in 1 teaspoon olive oil, on both sides. Season the salmon with salt and pepper. Heat an oven proof skillet on medium and place the salmon in the skillet, skin side down. Cook for 3-4 minutes then turn and cook another 2-3 minutes. Turn the fillet back over so the skin side is down and place under the broiler. Broil until the salmon is cooked through and crispy brown on top.
Remove the salmon from the oven and transfer to a clean plate. Cool while preparing the salad.
Place the asparagus pieces in the top of a steamer basket. Bring to a boil and steam, with the lid on, for 2-3 minutes or until the asparagus is bright green. Remove from the heat and run under cold water to stop the cooking process. Drain on paper towels before adding to the salad.
Fill two large bowl with the greens. Divide the salmon and asparagus between the two bowls and finish with all remaining ingredients. Season with fresh ground pepper if desired. Drizzle with the lemon vinaigrette and serve immediately.
Recipe Notes
Substitute dried cherries for the cranberries or pecans for walnuts if desired.