Salmon is one of the few seafoods I enjoy, but it can get boring eating baked salmon all the time. Someone asked me on my Instagram if I could work on some sort of salmon salad for meal prepping. At first I wasn’t too keen on the idea, but then this recipe started to form in my brain as I was trying to fall asleep one night. So, of course, I had to give it a go!
This salmon salad is quite simple (I say that a lot about my recipes, don’t I? Do you see a pattern?) and it’s great a great alternative to your classic mayo loaded, NOT allergen friendly meat/fish salads (I’m thinking chicken and tuna salad here). Remember, if you give it a try be sure to let me know how you liked it or tag me on Instagram/Facebook.
Asparagus & Salmon Salad
1 bunch of asparagus
1 lbs. of fresh salmon (I always get wild caught!)
1 tbs. extra virgin olive oil
juice of 1 lemon
2 tbs. chopped dill
1/2 tsp. sea salt
Preheat oven to 350 F.
Line a baking sheet with parchment paper and cook your salmon in the oven for 20 minutes.
While salmon is cooking, trim and chop your asparagus into one inch long bites. Steam (or boil) asparagus for about 10 minutes until cooked and easily pierced with a fork.
Once asparagus and salmon are done cooking, let both cool completely.
While they are cooling, whisk the remaining ingredients in a small bowl to make a dressing.
Once the salmon is cooled, flake it using a fork and put in a bowl. Add your cooked asparagus and dressing and mix well.
Serve over greens, between 2 slices of paleo bread for a sandwich, or just on it’s own!