Asparagus and Smoked Salmon Salad Recipe -
Asparagus and Smoked Salmon Salad Recipe
  • READY IN 25 mins

Asparagus and Smoked Salmon Salad

Recipe by  

"This is one of our favorites! A truly fabulous, tasty salad!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
  2. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
  3. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
  4. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2007

I was going to rate this four starts at first, but after having seconds that had been sitting for 1/2 hour I changed my mind. If you have time to let the flavors blend a bit more it's definitely worth it. We're not huge salmon fans here - it's one of those foods we eat because it's good for you, so any salmon recipe we find where my family says "Hey, this is actually pretty good." gets five stars and is a must-try for salmon lovers. The only addition we made was a can of mandarin oranges with about half the juice - it definitely helped stifle the "fishy" taste even more, and it wasn't bad even before.

Most Helpful Critical Review
Jan 06, 2011

Gets quite soggy. Not my favorite salad by any means.

Apr 12, 2006

Excellent! This could be a main course or a side dish to a holiday meal. I used canned smoked salmon. I even left the peas out. Hardly any preparation time and packed with protein, omega 3's, and vitamins.

Mar 28, 2005

A delightful addition to my Easter traditional meal. This salad was the hit of the dinner Excellent taste, hint of lemon, yummy salmon taste and enjoyable way to introduce asparagus. Just the right mix. Highly recommend for any occasion.

Mar 22, 2008

I made this on Good Friday for a luncheon date with an old friend. She doesn't love fish but ate every bite of this recipe. While shopping I forgot the pecans, and ended up using walnuts which I toasted and they were excellent (anyway probaby better for you since higher in Omega-3s). I found the mustard a little tart so I added 1T of sugar to make it a litter sweeter. Next time I might try a honey-musard for the dressing. Will definitely make again.

Jun 21, 2007

This salad was awesome, making it tonight for the second time. Since I'm not a fan of smoked foods, I grilled fresh salmon and added a little bit of tomato and onions. My husband couldn't get enough- and it's easy to prepare. YUMMY

Nov 03, 2009

This was good, the dressing needs more spice, I added 1/4 tea. dried dill after tasting original. I followed others suggestions and add mandarin oranges. Next time I will cube up goat cheese and add. I didn't have pecans so I used blanched almonds which I toasted. The asparagus does not need 5 min. it only takes about 3 min. so it is still crunchy.

Feb 19, 2008

I made this recipe tonight and it was great! couldn't find any red lettuce at my grocery store, so I used a salad mix, and snow peas instead of frozen peas. Also, a splash of balsamic vinegar to the dressing adds a great tanginess. Great flavour combinations, and the toasted pecans were a wonderful addition. easy and tasty!


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  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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