Roasted Salmon and Asparagus Salad (Sheet Pan Meal)
Roasted Salmon and Asparagus Salad features quickly roasted salmon and asparagus served on baby greens with mustard vinaigrette, and this is a perfect easy dinner!
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, 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 on a sheet pan, added the salmon that I’d rubbed with my favorite Szeged Fish Rub (affiliate link), and the result was a wonderful salmon and asparagus salad like you might get at a fine restaurant. 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! Roasted Salmon and Asparagus Salad with Mustard Vinaigrette was updated April 2012 with step-by-step instructions and better photos.
How to Make Roasted Salmon and Asparagus Salad:
(Scroll down for complete recipe with nutritional information.)
- We were making this for lunch, but you could use bigger pieces of salmon for dinner. 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 while you start to cook the asparagus.
- 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<
- two 6 oz. salmon fillets (see notes)
- 1 tsp. Fish rub for seasoning salmon (see notes)
- 10 stalks fresh asparagus (or more)
- 4 cups salad greens
- fresh ground black pepper to taste
- 1 1/2 T white wine vinegar
- 2 tsp. mustard
- 5 T extra virgin olive oil, divided
- 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.
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: 928Total Fat: 70gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 53gCholesterol: 180mgSodium: 460mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 67g
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 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.
Find More Recipes Like This One:
Use Sheet Pan Meals to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can alsoFollow Kalyn’s Kitchen on Pinterestto see all the good recipes I’m sharing there.