Description
This vibrant Salmon and Asparagus Salad combines perfectly roasted salmon fillets with tender asparagus and fresh salad greens, all tossed in a tangy, flavorful lemon-mustard vinaigrette. Ready in under 30 minutes, it's a healthy and satisfying meal ideal for lunch or dinner.
Ingredients
Salmon and Asparagus
- Two 6 oz. salmon fillets
- 1-2 tsp fish rub for seasoning salmon
- 12 stalks fresh asparagus
- 6 cups salad greens
- Fresh ground black pepper to taste
- 6 tsp extra virgin olive oil (divided)
Vinaigrette Dressing
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 2 tsp Golden Monkfruit sweetener (or other sweetener)
- 1 tsp Spike Seasoning (or another all-purpose seasoning blend)
- 4 tbsp extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the asparagus and salmon.
- Prepare Roasting Pan: Spray a roasting pan with olive oil or a nonstick spray to prevent sticking during cooking.
- Season Salmon: Rub the salmon fillets with olive oil and fish rub seasoning. Allow them to come to room temperature while you prepare the asparagus.
- Trim and Arrange Asparagus: Trim the woody ends from the asparagus stalks, place them in a single layer on the roasting pan, and brush with 2 teaspoons of olive oil.
- Make Vinaigrette: In a bowl, whisk together lemon juice, Dijon mustard, salt, fresh ground black pepper, Golden Monkfruit sweetener, and Spike Seasoning. Gradually whisk in 4 tablespoons of olive oil until emulsified.
- Roast Asparagus: Place the roasting pan with asparagus in the oven. After about 8 minutes (depending on desired tenderness), turn the asparagus to ensure even cooking.
- Add Salmon to Roasting Pan: Add the seasoned salmon fillets to the roasting pan alongside the asparagus.
- Finish Roasting: Roast the salmon and asparagus for an additional 8-10 minutes. Begin checking the salmon's doneness after 7 minutes by gently pressing; it should feel firm but not hard.
- Toss Greens: While the salmon finishes cooking, toss the salad greens with a few tablespoons of the vinaigrette dressing to coat evenly.
- Assemble Salad: Divide the dressed greens between two plates or salad bowls. Add half of the roasted asparagus to each plate, then top each with one salmon fillet.
- Serve: Drizzle a little more vinaigrette over the salmon, add fresh ground black pepper to taste, and serve immediately for a warm, flavorful salad.
Notes
- Fish rub seasoning adds depth to the salmon but can be substituted with your favorite fish seasoning blend.
- Golden Monkfruit sweetener is used to balance the acidity of the vinaigrette; you may substitute with another low-calorie sweetener or a small amount of honey if not concerned about calories.
- Adjust asparagus roasting time based on thickness and preferred tenderness.
- Ensure salmon is cooked to your desired doneness; internal temperature should reach 125–130°F for medium doneness.
- Use fresh, high-quality salmon fillets for best flavor.
