Imagine a dish that combines the rich, buttery flavor of perfectly roasted salmon with the crisp, vibrant freshness of tender asparagus – all nestled on a bed of crisp mixed greens. This Salmon and Asparagus Salad is not just a meal; it's a culinary experience that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Whether you're looking for a quick weeknight dinner or an impressive dish to serve at your next gathering, this recipe promises to elevate your cooking game and leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 bunch asparagus, trimmed
- 4 cups mixed greens
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- 1/4 cup almonds, sliced
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the salmon fillets dry with paper towels to remove excess moisture. This helps achieve a crispy exterior when roasting.
- Trim the woody ends of the asparagus by snapping them off at their natural breaking point. Arrange asparagus on one side of the prepared baking sheet.
- Drizzle asparagus with 1 tablespoon of olive oil, then season with salt and pepper. Toss to coat evenly.
- Place salmon fillets on the same baking sheet next to the asparagus. Brush salmon with remaining olive oil and squeeze half the lemon juice over the fish. Season with salt and pepper.
- Roast in the preheated oven for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork, and asparagus is tender-crisp.
- While salmon is roasting, prepare the salad base by arranging mixed greens on serving plates.
- Once salmon and asparagus are done, let them rest for 2-3 minutes. Carefully transfer the roasted salmon and asparagus onto the prepared salad greens.
- Sprinkle sliced almonds over the salad for added crunch and texture.
- Squeeze the remaining lemon juice over the entire salad and serve immediately while still warm.
Tips
- Always pat your salmon dry before cooking to ensure a crispy, golden exterior that seals in all the delicious moisture.
- Choose fresh, bright green asparagus with tight, compact tips – this guarantees the best flavor and texture.
- Don't overcook the salmon! The key is to remove it from the oven when it just begins to flake easily with a fork, typically around 12-15 minutes.
- For extra flavor, consider adding a sprinkle of fresh herbs like dill or chives just before serving.
- Toast the almonds briefly in a dry pan before adding them to the salad to enhance their nutty flavor and provide an extra crunch.
- Use fresh lemon juice for the brightest, most vibrant citrus notes – bottled juice simply can't compare.
- If you prefer, you can substitute the salmon with another fish like halibut or cod, keeping the cooking method the same.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 8g
Protein: 35g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 95mg
