Salmon and Asparagus Salad
A quick and colorful salad with flaky salmon, crisp asparagus, and fresh veggies, tossed in a simple lemon dressing. Perfect for a light weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 fillets salmon fillets
- 1 bunch asparagus
- 1 cup cherry tomatoes
- 2 large hard-boiled eggs
- ½ cup black olives
- 1 whole lemon
Instructions
- 1
Preheat oven to 400°F. Place the 2 salmon fillets on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast until flaky, about 12-15 minutes.
- 2
Meanwhile, trim the asparagus and blanch in boiling salted water for 2-3 minutes until bright green and crisp-tender. Drain and rinse with cold water.
- 3
In a large bowl, combine the asparagus, 1 cup cherry tomatoes (halved), 2 sliced hard-boiled eggs, and 0.5 cup black olives. Squeeze the juice of 1 lemon over the top and toss gently.
- 4
Flake the cooked salmon into large chunks and add to the salad. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss once more. Serve immediately.
Tools you’ll need
- baking sheet
- large pot
- large bowl
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