Salmon and Asparagus Salad
Salmon and Asparagus Salad features quickly roasted salmon and asparagus served on baby greens with mustard vinaigrette. And this salmon salad is a perfect easy sheet pan meal when you want a nice 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 salmon dinner idea 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 photos, 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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- salmon fillets
- Szeged Fish Rub (affiliate link), or other fish seasoning of your choice
- fresh asparagus
- salad greens
- fresh ground black pepper
- lemon juice; I used my fresh-frozen lemon juice
- Dijon mustard (affiliate link)
- extra virgin olive oil
- Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
Want another idea with Salmon and Asparagus?
If you’re a fan of these ingredients you might also enjoy my Roasted Lemon Salmon and Asparagus Sheet Pan Meal!
Want to make Salmon and Asparagus Salad on the grill?
Want to make Salmon and Asparagus Salad in the Air Fryer?
How to make Salmon and Asparagus Salad:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 450F/230C. Spray roasting pan with olive oil or nonstick spray.
- Rub 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 and cut asparagus the size of your salad bowl.
- 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, pepper, Golden Monkfruit Sweetener, and Spike Seasoning and then whisk in the olive oil to make dressing.
- After asparagus has cooked about 8 minutes (or a bit longer if you prefer asparagus that’s 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 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 Salmon for Dinner
- Roasted Salmon with Avocado Salsa
- Air Fryer Salmon with Mustard Herb Sauce
- Baked Salmon with Pesto and Tomatoes
- Greek Salmon with Tzatziki Sauce
- Slow Cooked Salmon with Butter, Garlic, Capers, and Lemon
- 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 might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube 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 updated in May 2021 with an easier method and a slight change to the vinaigrette, and it was updated with more information in 2022.