Here’s my go-to asparagus salad recipe, featuring fresh spring asparagus, smoky salmon, and a bright Meyer lemon vinaigrette that ties everything together perfectly.
This salad has become my warm-weather lunch staple, and I often make extra dressing to keep in the fridge for the week ahead. The combination of crisp asparagus and rich salmon makes it filling enough for a main course, but it also works great as a side dish. Perfect for those days when you want something that’s both light and satisfying.
Why You’ll Love This Asparagus Salmon Salad
- Quick preparation – This elegant salad comes together in just 15 minutes, making it perfect for busy weeknights or last-minute lunch plans.
- Light and nutritious – Packed with lean protein from the smoked salmon and nutrients from fresh asparagus, this salad is both healthy and satisfying.
- No cooking required – Using smoked salmon means there’s minimal cooking needed – just blanch the asparagus and whisk together the dressing.
- Perfect for special occasions – The combination of fresh ingredients and simple preparation makes this salad ideal for brunch gatherings or light dinner parties.
What Kind of Asparagus Should I Use?
For this salad, you’ll want to look for bright green asparagus spears that are medium in thickness – about as wide as a pencil. While both thin and thick asparagus will work, medium spears give you the perfect balance of tender texture and robust flavor. When shopping, check that the tips are tightly closed and the stalks are firm, not rubbery. Fresh asparagus should snap cleanly when bent rather than just bend or fold. If you can find purple or white asparagus, they’ll work too, though green is the most common and typically the most economical choice.
Options for Substitutions
This light and fresh salad can be adapted with several easy swaps:
- Meyer lemon: If Meyer lemons aren’t in season, you can use regular lemon juice mixed with a tiny splash of orange juice or mandarin juice to mimic that sweeter Meyer lemon taste.
- Smoked salmon: Not a fan of smoked salmon? Try using smoked trout, hot-smoked salmon, or even canned tuna. For a vegetarian version, try thinly sliced avocado instead.
- Asparagus: When asparagus isn’t in season, green beans or sugar snap peas make good alternatives – just blanch them the same way you would asparagus.
- Honey: You can swap honey with maple syrup or agave nectar. Just start with a little less since these alternatives tend to be slightly sweeter.
- Dill/chives: Fresh herbs can be swapped around – try parsley, tarragon, or fresh basil if you don’t have dill or chives on hand.
- Dijon mustard: Whole grain mustard works well here too, or you could use a bit of stone-ground mustard for a similar tangy kick.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing asparagus salad is overcooking the asparagus, which can turn it mushy and dull green – instead, blanch it just until bright green and still crisp-tender, then immediately plunge into ice water to stop the cooking process. Another common error is overdressing the salad, which can overwhelm the delicate flavors of the smoked salmon and asparagus – start with less vinaigrette than you think you need, as you can always add more. When making the Meyer lemon vinaigrette, avoid the mistake of adding all ingredients at once – start by whisking the Dijon mustard with the lemon juice first, then slowly drizzle in the olive oil while continuing to whisk, which creates a properly emulsified dressing that won’t separate. For the best flavor, make sure to season your asparagus with salt right after blanching, and let the completed salad sit for 5-10 minutes before serving to allow the flavors to meld together.
What to Serve With Asparagus and Smoked Salmon Salad?
This light and fresh salad pairs perfectly with a slice of crusty sourdough bread or warm bagels to make it more filling. If you’re serving this for brunch, add some soft-scrambled eggs on the side and maybe some crispy breakfast potatoes to round out the meal. For dinner, I like to serve this salad alongside a cup of chilled cucumber soup in summer, or some warm potato leek soup when it’s cooler outside. You could also turn this into a more substantial meal by adding some quinoa or farro on the side.
Storage Instructions
Keep Fresh: This salad is best enjoyed right after it’s made, but if you need to store it, keep the vinaigrette separate from the asparagus and salmon. Place the dressed asparagus in an airtight container in the fridge for up to 2 days, and store the salmon separately to maintain its texture.
Prep Ahead: You can get a head start by cooking the asparagus and making the vinaigrette up to 24 hours in advance. Keep them separate in the fridge, and when you’re ready to eat, just assemble with the smoked salmon and garnishes for the freshest taste.
Dressing Storage: The Meyer lemon vinaigrette can be stored in a small jar or container in the fridge for up to 5 days. Just give it a good shake or stir before using since the ingredients might separate while sitting.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 120-150
- Protein: 6-10 g
- Fat: 9-12 g
- Carbohydrates: 5-7 g
Ingredients
- A small portion of asparagus, trimmed
- 12.5 grams smoked salmon slices
- 1/4 tablespoon meyer lemon juice
- 1/3 tablespoon olive oil
- A dash of dijon mustard
- A small amount of honey
- Salt and pepper to taste
- Dill or chives for garnish
Step 1: Blanch the Asparagus
Begin by bringing a pot of water to a rolling boil.
Add the asparagus and blanch them for 2-3 minutes until they are crisp-tender.
Immediately transfer the asparagus to an ice bath to stop the cooking process.
This will help retain their bright green color and crisp texture.
Step 2: Prepare the Meyer Lemon Vinaigrette
In a small bowl, combine the Meyer lemon juice, olive oil, Dijon mustard, honey, salt, and pepper.
Whisk the ingredients together until well blended to create a smooth vinaigrette.
Adjust the seasoning to taste, if necessary.
Step 3: Assemble the Salad
Arrange the blanched asparagus neatly on a serving platter.
Top the asparagus with slices of smoked salmon, spreading them evenly across the platter.
Drizzle the Meyer lemon vinaigrette uniformly over the asparagus and salmon, ensuring each piece gets a touch of the dressing.
Step 4: Garnish and Serve
Finish your salad by garnishing with fresh dill or chives.
Serve immediately to enjoy the freshness and vibrant flavors of the dish.
This dish makes for a delightful and elegant presentation for any meal.