This salad is a wonderful summer lunch! Full of healthy protein and lots of vegetables, it comes together with this simple coriander & maple syrup vinaigrette!
I love asparagus. Every year when asparagus seasons stars I am WAY excited to get cooking with it! And every year I miss it once it’s (somehow very suddenly) not in the stores anymore. I like cooking with green asparagus a tiny little bit more than with white asparagus but I love both kinds to be honest. Green asparagus is just so yummy when it’s roasted!
Normally I just simmer or roast my green asparagus and serve it as a vegetable side. Maybe with some olive oil on top. Not a big fan of the typical Hollandaise sauce served with white asparagus here in Germany. But then the other day I thought to myself: there gotta be more ways to use asparagus than this! Why not turn it into a nice salad?
Roasted asparagus is perfect for a salad! It’s still got a slight crunch to it plus lots of flavors from roasting it. Especially the tips of course!! They’re the best part! Although I was recently told by a friend that she does NOT like the tips. Like whaaaat?? Which part do you consider the best? The tip or the rest of the asparagus?
As a protein source, I went with salmon. I don’t cook with fish so often becuase it somehow intimidates me a little bit. No idea why but I mostly leave the fish cooking to my husband. This, however, is a hot smoked salmon. Covered in lots of pepper. Yup, it’s good and you can buy it like that in most supermarkets here. I love using it, especially the pepper version. Pepper on anything!! I love the flakiness of hot smoked salmon so much and actually prefer it over cold smoked salmon. Have you had it before?
The dressing is a vinaigrette kind which makes the salad taste very fresh. I love creamy dressings but for this salad, I prefer this kind of dressing. It’s a simple blend of Dijon mustard, olive oil, white wine vinegar, fresh coriander, salt and maple syrup. It really compliments the salad!
And topping it with the dry roasted sunflower seeds just adds another texture! I love texture in a salad! You’ve got the fresh crunch of the lettuce, the flaky soft salmon pieces, the roasted asparagus and the crunchy sunflower seeds. Just perfect!
Will you make this salad soon? Or how about my Persimmon, Blueberry & Poppyseed Salad?
Roasted Asparagus & Salmon Salad
Description
This salad is a wonderful summer lunch! Full of healthy protein and lots of vegetables, it comes together with this simple coriander & maple syrup vinaigrette!
Ingredients
Dressing
Instructions
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Pre-heat oven to 180°C (356°F). Cover baking tray with parchment paper.
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Cut the cleaned green asparagus into smaller pieces. I cut my stalks into three or four pieces. Mix with olive oil and salt and add to a baking tray. Roast at 180°C (356°F) for 40 minutes.
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Heat up a small pan and add sunflower seeds. Dry-roast sunflower seeds for 2-3 minutes. Put aside.
Flake the hot-smoked salmon into bite-sized pieces.
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To a bowl, add shredded lettuce, roasted asparagus, hot-smoked salmon and dry-roasted sunflower seeds.
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For the dressing, mix together mustard, salt, fresh coriander, white vinegar, water, olive oil and maple syrup. Blend until smooth, then pour over the salad. Mix all together. Enjoy!
Note
Asparagus: it's 500g AFTER cleaning it and cutting off the wooden bottom parts of the stem. Before cleaning, it was 800g.
Hot-smoked salmon: I used a pepper-crusted hot smoked salmon. If you can't get it, you can also just use an unseasoned hot smoked salmon. If you can't get that either, just bake or fry a piece of salmon and use that.
