Roasted Salmon and Asparagus Salad with Mustard Vinaigrette (Sheet Pan Meal)
Quickly roasted salmon and asparagus, served on baby greens with mustard vinaigrette is the perfect meal for spring! And this delicious easy Roasted Salmon and Asparagus Salad is low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, Whole 30, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.
Usually when I’m updating an old recipe that needs new photos I try hard not to change much about the recipe in case people have it bookmarked, but when I looked at this recipe for Roasted Salmon and Asparagus Salad with Mustard Vinaigrette, the original method of marinating the salmon and then grilling it while you roasted the asparagus seemed so labor-intensive compared to how I would make it now.
This time I simply roasted the asparagus a few minutes, added the salmon that I’d rubbed with my favorite Szeged Fish Rub, and the result was a wonderful salmon and asparagus salad like you might get at a fine restaurant. I’ll include both sets of directions in the recipe, but the simple method of roasting both asparagus and salmon gets my vote!
I originally posted Roasted Salmon and Asparagus Salad when I was distracted with thoughts of cheese sandwiches and asparagus was on sale at the store by my house for $1.69 a pound. That meant that asparagus was my topic for Weekend Herb Blogging, and I found some interesting facts about asparagus courtesy of the Michigan Asparagus Advisory Board. Who knew asparagus was a member of the lily family?
(Roasted Salmon and Asparagus Salad with Mustard Vinaigrette was updated April 2012 with step-by-step instructions and better photos).
We were making this for lunch, but you could use bigger pieces of salmon for dinner. Rub the salmon with olive oil and your favorite seasonings for fish, and let it come to room temperature while you start to cook the asparagus.(I love both Szeged Fish Rub and Kirkland Herbed Seafood Rub for seasoning fish.)
Trim the woody ends from the asparagus, drizzle with olive oil, and start roasting it in a 450F/230C oven.
While the asparagus roasts, mix together the white wine vinegar and mustard and then whisk in the olive oil to make the dressing.
After asparagus has cooked for 10-15 minutes add the salmon to the roasting pan.
Continue to roast about 10 minutes more, or until the salmon is firm, but not hard to the touch when pressed with your finger.
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 and drizzle over a little more of the vinaigrette. Serve Roasted Salmon and Asparagus Salad right away.
More Tasty Ideas with Salmon:
Asian Flavored Wild Salmon Patties with Sesame-Lime Mayonnaise~ Kalyn’s Kitchen
Salmon Burgers with Green Yogurt Sauce~The Perfect Pantry
Foil-Baked Salmon with Basil Pesto and Tomatoes~ Kalyn’s Kitchen
Wild Salmon with Basil Aioli and Quinoa~ Family Fresh Cooking
Roasted Lemon Salmon and Asparagus Sheet Pan Meal ~ Kalyn’s Kitchen
Roasted Salmon and Asparagus Salad with Mustard Vinaigrette
(Makes 2 servings, recipe adapted from The South Beach Diet Quick and Easy Cookbook. 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 simply rubbing the salmon with fish rub and roasting both asparagus and salmon in the oven. I’ll include both instructions so people can do it either way.)
2 salmon filets (I used frozen salmon, thawed overnight in the refrigerator)
Fish rub or marinade for seasoning salmon (see below)
10 stalks fresh asparagus (or more)
about 1 T olive oil to drizzle over asparagus for roasting
Baby greens salad mix of your choice, about 3-4 cups
fresh ground black pepper for seasoning salad if desired
1 1/2 T white wine vinegar
2 tsp. stone ground mustard
4 T extra virgin olive oil
Marinade Ingredients if marinating salmon:
(Instead of marinating, you can also simply rub the salmon with olive oil and fish rub. I like Szeged Fish Rub.)
1 T olive oil
1 T fresh lime juice
1/2 teaspoon smoked paprika
1/2 tsp. garlic powder or finely diced fresh garlic
Updated Instructions if using Fish Rub and Roasting both asparagus and Salmon:
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 drizzle with olive oil. Start roasting the asparagus while you mix the white wine vinegar and mustard and then whisk in olive oil to make the vinaigrette.
After about 10-15 minutes (depending on how done you like your asparagus) turn the asparagus and add the salmon to the roasting pan. Cook salmon (and asparagus) about 10 minutes, or until the salmon feels firm but not hard to the touch when you press it with your finger.
Toss the salad greens with a couple of tablespoons of the dressing and arrange on two serving plates. 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.
Original Instructions for Marinating Salmon and Cooking Asparagus and Salmon Separately:
Mix marinade ingredients. Place salmon filets in glass dish and pour marinade over, turning to coat both sides. Let marinate in refrigerator 1 hour.
Preheat oven to 450 F/230C. Snap each piece of asparagus so it breaks off where the tough end is. Put asparagus pieces in baking dish, drizzle with olive oil and roast 20-25 minutes, turning once.
While asparagus cooks, take fish out of refrigerator and let come to room temperature. Heat stove-top grill pan or gas grill. Cook salmon 4-5 minutes per side, until barely firm to the touch. Don’t overcook.
To serve, toss salad greens with about 2 T of dressing. Arrange greens on 2 plates and put asparagus spears over greens. Put salmon on top and drizzle a small amount of dressing over. (You may not need all the dressing.) Serve immediately, with fresh ground black pepper if desired.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Salmon and Asparagus Salad recipe is a great low-carb or Keto lunch or light dinner and is suitable for any phase of the South Beach Diet.
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