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Asparagus and Smoked Salmon Salad


Pecans and smoked salmon are wonderful mixed together with a delicate dressing in this great salad that works on the side or as a main dish

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  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup pecans or walnuts, broken into pieces
  • 2 heads red leaf lettuce, rinsed and torn
  • 1/2 cup frozen green peas, thawed
  • 1/4 pound smoked salmon, cut into 1 inch chunks
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 T. honey or 1 T. sugar


Preparation time 15mins
Cooking time 25mins


Step 1

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.

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