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Salmon Asparagus Salad with Lemon Vinaigrette

A bright and fresh salad topped with broiled salmon and finished with steamed asparagus, feta cheese, dried cranberries, tomatoes and walnuts. 
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main, Salad
Servings: 2 servings
Author: Tricia


For the vinaigrette:

  • 1/2 teaspoon lemon zest
  • 1/4 cup lemon juice, about 2 juicy lemons
  • 2 tablespoons minced shallot, 1/2 a small shallot
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon thyme leaves
  • 1/3 cup olive oil

For the salad:

  • 1/2 pound wild caught salmon fillet, skin on
  • 1 teaspoon olive oil
  • salt and fresh ground pepper
  • 4 - 6 cups assorted lettuce and wild greens
  • 12-14 stalks fresh asparagus, tough ends removed, cut into 1-inch pieces
  • 1/4 cup dried cranberries
  • 1/2 cup halved cherry or grape tomatoes
  • 1/4 cup walnuts
  • 1/3 cup crumbled feta cheese


  • To prepare the vinaigrette, combine all ingredients and whisk together until combined. Set aside at room temperature while preparing the salad.
  • Preheat the oven to Boil. Coat the salmon fillets in 1 teaspoon olive oil, on both sides. Season the salmon with salt and pepper. Heat an oven proof skillet on medium and place the salmon in the skillet, skin side down. Cook for 3-4 minutes then turn and cook another 2-3 minutes. Turn the fillet back over so the skin side is down and place under the broiler. Broil until the salmon is cooked through and crispy brown on top.
  • Remove the salmon from the oven and transfer to a clean plate. Cool while preparing the salad.
  • Place the asparagus pieces in the top of a steamer basket. Bring to a boil and steam, with the lid on, for 2-3 minutes or until the asparagus is bright green. Remove from the heat and run under cold water to stop the cooking process. Drain on paper towels before adding to the salad.
  • Fill two large bowl with the greens. Divide the salmon and asparagus between the two bowls and finish with all remaining ingredients. Season with fresh ground pepper if desired. Drizzle with the lemon vinaigrette and serve immediately.


Substitute dried cherries for the cranberries or pecans for walnuts if desired.