Salmon and Asparagus Salad features quickly roasted salmon and asparagus served on baby greens with mustard vinaigrette. And this salmon salad is a perfect easy sheet pan meal when you want a nice dinner without much fuss!

PIN the salmon salad to try it later!

two finished Salmon and Asparagus Salads in serving bowls with dressing and salt-pepper shakers

Salmon and Asparagus Salad is a perfect dinner when you want a light meal, and this salad is also one of my beloved Sheet Pan Meals because the salmon and asparagus are briefly roasted and then arranged on greens to make the salad.

When I made this recipe lately I remembered how much I loved it and decided it really needed a photo update. And I think the new photos really show you what a delicious salmon dinner idea this is; in fact Kara and I devoured it when we took the new photos. If you like salmon and asparagus, I am begging you to make this!

For this simple recipe you roast the asparagus a few minutes on a sheet pan, then add the salmon, which I’d rub with my favorite Szeged Fish Rub (affiliate link), whisk together an easy dressing, toss the greens with dressing, and assemble a wonderful salmon and asparagus salad like you might get at a fine restaurant.

We made a few very slight changes to the recipe when we updated the photos, and the combination of roasted salmon and roasted asparagus with a lemon-Dijon dressing really makes this a wow!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Want another idea with Salmon and Asparagus?

If you’re a fan of these ingredients you might also enjoy my Roasted Lemon Salmon and Asparagus Sheet Pan Meal!

Want to make Salmon and Asparagus Salad on the grill?

If you’d like to make this salad but it’s too hot to use the oven, make Grilled Asparagus and Grilled Salmon and then combine them into this tasty salad.

Want to make Salmon and Asparagus Salad in the Air Fryer?

If you’d like to cook the ingredients for this salad in the Air Fryer, just make Air Fryer Salmon and Air Fryer Asparagus for the salad.

Process shots collage for Salmon and Asparagus Salad

How to make Salmon and Asparagus Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Preheat oven to 450F/230C. Spray roasting pan with olive oil or nonstick spray.
  2. Rub salmon with olive oil and Szeged Fish Rub (affiliate link) or your favorite seasonings for fish, and let it come to room temperature.
  3. Trim woody ends from the asparagus and cut asparagus the size of your salad bowl. 
  4. Put asparagus on roasting pan, brush lightly with olive oil, and start to roast.
  5. While the asparagus roasts, mix together the lemon juice, mustard, salt, pepper, Golden Monkfruit Sweetener, and Spike Seasoning and then whisk in the olive oil to make dressing.
  6. After asparagus has cooked about 8 minutes (or a bit longer if you prefer asparagus that’s well done), add the salmon to the roasting pan.
  7. Continue to roast about 8-10 minutes more, or until the salmon is firm, but not hard to the touch when pressed with your finger. (I would start to check after about 7 minutes.
  8. Toss salad greens with a couple of tablespoons of the dressing.
  9. Arrange half of greens, half of asparagus, and one piece of salmon on a plate or in large salad bowl and drizzle over a little more of the vinaigrette.
  10. Serve Roasted Salmon and Asparagus Salad right away.

close-up photo of Salmon and Asparagus Salad in two large salad bowls

More Salmon for Dinner

two finished Salmon and Asparagus Salads in serving bowls with dressing and salt-pepper shakers
Yield: 2 servings

Salmon and Asparagus Salad

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Salmon and Asparagus Salad is a perfect sheet pan meal with quickly roasted salmon and asparagus served on baby greens with mustard vinaigrette.

Ingredients

  • two 6 oz. salmon fillets (see notes)
  • 1-2 tsp. Fish rub for seasoning salmon (see notes)
  • 12 stalks fresh asparagus (or more)
  • 6 cups salad greens
  • fresh ground black pepper to taste
  • 2 T lemon juice
  • 1 T Dijon mustard
  • 6 T extra virgin olive oil, divided
  • 1/4 tsp. salt
  • 2 tsp. Golden Monkfruit sweetener (or other sweetener of your choice
  • 1 tsp. Spike Seasoning, or another all-purpose seasoning blend

Instructions

  1. Preheat oven to 450F/230C.
  2. Spray a roasting pan with olive oil or nonstick spray.
  3. Rub the salmon with olive oil and fish rub and let it come to room temperature while you start to cook the asparagus.
  4. Trim the woody ends from the asparagus, arrange in a single layer on the roasting pan and brush with 2 tsp. of the olive oil.
  5. Start roasting the asparagus while you mix the lemon juice. mustard, salt, pinch of pepper, Golden Monkfruit Sweetener, and Spike Seasoning, and then whisk in olive oil to make the vinaigrette.
  6. After about 8 minutes (or a bit longer, depending on how done you like your asparagus) turn the asparagus and add the salmon to the roasting pan.
  7. Cook salmon and asparagus about 8-10 minutes more, or until the salmon feels firm but not hard to the touch when you press it with your finger. (I would start to check after about 7 minutes.)
  8. Toss the salad greens with a couple of tablespoons of the dressing and arrange on two serving plates or flat salad bowls.
  9. Put half the asparagus on each plate, topped with a piece of salmon.
  10. Drizzle a little more dressing over the fish and serve immediately, with fresh ground black pepper if desired.

Notes

I love Szeged Fish Rub (affiliate link) and would use it to season the salmon, but use any seasonings you prefer. I used frozen salmon, thawed overnight in the refrigerator. I used Stone Ground Mustard, but Dijon would be fine.

Recipe adapted from The South Beach Diet Quick and Easy Cookbook. (affiliate link) I originally made this recipe using the method in the cookbook of marinating the salmon and cooking the asparagus and fish separately, but now I prefer roasting both asparagus and salmon in the oven.)

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 1002Total Fat: 77gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 59gCholesterol: 180mgSodium: 627mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 68g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Salmon and Asparagus Salad square thumbnail image of 2 finished salads in large salad bowls

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Salmon and Asparagus Salad recipe is a great low-carb or Keto lunch or light dinner and is suitable for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Sheet Pan Meals or Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pintereston Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2006 with a much fussier cooking method that came from one of the old South Beach Diet Cookbooks. The recipe was updated in May 2021 with an easier method and a slight change to the vinaigrette, and it was updated with more information in 2022.

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