READY IN 25 mins

Asparagus and Smoked Salmon Salad

Read Reviews (54)

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

Directions

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

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 25 mins

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.

—SUEMYERS67

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Most Helpful Critical Review

Jan 06, 2011

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

—all4recipies

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74 Ratings

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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.

—WALKERSS

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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.

—Kim

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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.

—Lynn

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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

—Michelle

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Nov 14, 2006

This was awsome I made it just the way the recipe called may want to make double the dressing but I thought it was perfect like this! we ate it for dinner as the main course.

—rockangellmt

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Jan 16, 2005

Very interesting. Different but interesting.

—TXDENISE

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Nutrition

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.

Nutritional Information

Asparagus and Smoked Salmon Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 159
Calories from Fat: 116

% Daily Value *
Total Fat 12.9g 20 %
Saturated Fat 1.6g 8 %
Cholesterol 3mg 1 %
Sodium 304mg 12 %
** Potassium 325mg 9 %
Total Carbohydrates 7g 2 %
Dietary Fiber 3.2g 13 %
Protein 6g 12 %
Sugars 2.5g
Vitamin A 116 %
Vitamin C 32 %
Calcium 6 %
Iron 23 %
** Thiamin 19 %
** Niacin 21 %
** Vitamin B6 11 %
** Magnesium 11 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.