Asparagus and Salmon Salad recipe - ingredients, nutrition and when to eat it
This fresh salad tops baby greens with asparagus and roasted salmon. It’s perfect for a spring dinner or a light lunch, while the lemon and balsamic vinegar…
This fresh salad tops baby greens with asparagus and roasted salmon. It’s perfect for a spring dinner or a light lunch, while the lemon and balsamic vinegar nicely balance the salmon’s richness.
Salads & light · 15 minutes to cook
Tips: Salmon can become dry if it’s cooked too long, so adjust the cooking time according to its thickness.
Tips: To trim asparagus easily, bend the stalk gently and cut just below the point where it naturally snaps.
Tips: Add the balsamic vinegar just before serving so the baby greens stay crisp.
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Ingredients (1 serving)
- Salmon — 120 g
- Asparagus — 80 g
- Baby greens — 50 g
- Cherry tomatoes — 6 pc
- Lemon — 0.3 pc
- Olive oil — 1 tsp
- Balsamic vinegar — 2 tsp
- Salt — 1 pinch
- Ground black pepper — 1 pinch