posted by Kalyn Denny on May 10, 2021
Salmon and Asparagus Salad features quickly roasted salmon and asparagus served on baby greens with mustard vinaigrette. And this is a perfect easy sheet pan meal when you want a nice salad for dinner without much fuss!
Salmon and Asparagus Salad is a perfect dinner when you want a light meal, and this salad is also one of my beloved Sheet Pan Meals because the salmon and asparagus are briefly roasted and then arranged on greens to make the salad. When I made this recipe lately I remembered how much I loved it and decided it really needed a photo update. And I think the new photos really show you what a delicious dinner this is; in fact Kara and I devoured it when we took the new photos. If you like salmon and asparagus, I am begging you to make this!
For this simple recipe you roast the asparagus a few minutes on a sheet pan, then add the salmon, which I’d rub with my favorite Szeged Fish Rub (affiliate link), whisk together an easy dressing, toss the greens with dressing, and assemble a wonderful salmon and asparagus salad like you might get at a fine restaurant. We made a few very slight changes to the recipe when we updated the photo, and the combination of roasted salmon and roasted asparagus with a lemon-Dijon dressing really makes this a wow!
What ingredients do you need for this recipe?
How to make this salad:
(Scroll down for complete recipe with nutritional information.)
- Preheat oven to 450F/230C. Spray roasting pan with olive oil or nonstick spray.
- Rub the salmon with olive oil and Szeged Fish Rub (affiliate link) or your favorite seasonings for fish, and let it come to room temperature.
- Trim woody ends from the asparagus (about two inches) and cut asparagus to the size of your salad bowl. We cut off a few inches of asparagus and saved for another time, but you can also just cut the asparagus in half if you prefer.
- Put asparagus on roasting pan, brush lightly with olive oil, and start to roast.
- While the asparagus roasts, mix together the lemon juice, mustard, salt, pinch of pepper, Golden Monkfruit Sweetener, and Spike Seasoning and then whisk in the olive oil to make the dressing.
- After asparagus has cooked for about 8 minutes (or a bit longer if you prefer asparagus that’s really well done), add the salmon to the roasting pan.
- Continue to roast about 8-10 minutes more, or until the salmon is firm, but not hard to the touch when pressed with your finger. (I would start to check after about 7 minutes.
- Toss the salad greens with a couple of tablespoons of the dressing.
- Arrange half of greens, half of asparagus, and one piece of salmon on a plate or in large salad bowl and drizzle over a little more of the vinaigrette.
- Serve Roasted Salmon and Asparagus Salad right away.
More Reasons to Make Salmon for Dinner
- two 6 oz. salmon fillets (see notes)
- 1-2 tsp. Fish rub for seasoning salmon (see notes)
- 12 stalks fresh asparagus (or more)
- 6 cups salad greens
- fresh ground black pepper to taste
- 2 T lemon juice
- 1 T Dijon mustard
- 6 T extra virgin olive oil, divided
- 1/4 tsp. salt
- 2 tsp. Golden Monkfruit sweetener (or other sweetener of your choice
- 1 tsp. Spike Seasoning, or another all-purpose seasoning blend
- Preheat oven to 450F/230C.
- Spray a roasting pan with olive oil or nonstick spray.
- Rub the salmon with olive oil and fish rub and let it come to room temperature while you start to cook the asparagus.
- Trim the woody ends from the asparagus, arrange in a single layer on the roasting pan and brush with 2 tsp. of the olive oil.
- Start roasting the asparagus while you mix the lemon juice. mustard, salt, pinch of pepper, Golden Monkfruit Sweetener, and Spike Seasoning, and then whisk in olive oil to make the vinaigrette.
- After about 8 minutes (or a bit longer, depending on how done you like your asparagus) turn the asparagus and add the salmon to the roasting pan.
- Cook salmon and asparagus about 8-10 minutes more, or until the salmon feels firm but not hard to the touch when you press it with your finger. (I would start to check after about 7 minutes.)
- Toss the salad greens with a couple of tablespoons of the dressing and arrange on two serving plates or flat salad bowls.
- Put half the asparagus on each plate, topped with a piece of salmon.
- Drizzle a little more dressing over the fish and serve immediately, with fresh ground black pepper if desired.
I love Szeged Fish Rub (affiliate link) and would use it to season the salmon, but use any seasonings you prefer. I used frozen salmon, thawed overnight in the refrigerator. I used Stone Ground Mustard, but Dijon would be fine.
Recipe adapted from The South Beach Diet Quick and Easy Cookbook. (affiliate link) I originally made this recipe using the method in the cookbook of marinating the salmon and cooking the asparagus and fish separately, but now I prefer roasting both asparagus and salmon in the oven.)
Amount Per Serving:
Calories: 1002Total Fat: 77gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 59gCholesterol: 180mgSodium: 627mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 68g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Salmon and Asparagus Salad recipe is a great low-carb or Keto lunch or light dinner and is suitable for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Sheet Pan Meals or Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can alsoFollow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2006 (!) with a much fussier cooking method that came from one of the old South Beach Diet Cookbooks. The recipe was last updated in May 2021 with an easier method and a slight change to the vinaigrette.