Sunshine Salmon and Asparagus Salad with Almonds ☀️🐟🥗

This vibrant and refreshing salad is a perfect way to celebrate the flavors of spring and summer! With flaky salmon, tender asparagus, and crunchy almonds, it's not only visually appealing but also packed with nutrients. Drizzled with a zesty lemon dressing, this dish is a light and healthy option for lunch or dinner. Pair it with a glass of chilled white wine for a delightful experience! 🍷💚

Ingredients

For the salad

• 2 salmon fillets (6 oz each)
• 1 bunch of asparagus, trimmed
• 2 cups mixed salad greens (arugula, spinach, or your choice)
• 1/4 cup sliced almonds, toasted
• 1/4 red onion, thinly sliced
• 1 avocado, diced

For the dressing

• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Zest of 1 lemon

Instructions

• Prepare the salmon: Preheat your oven to 375°F (190°C). Season the salmon fillets with salt and pepper, and place them on a parchment-lined baking sheet. Bake for about 15-20 minutes, or until the fish flakes easily with a fork.

🔥 To enhance flavor, consider adding a sprinkle of garlic powder or fresh herbs like dill or parsley to the salmon before baking.

• Blanch the asparagus: While the salmon is baking, bring a pot of salted water to a boil. Add the trimmed asparagus and cook for 2-3 minutes until tender but still bright green. Quickly transfer them to an ice bath to stop the cooking process. Drain and pat dry.

• Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, lemon zest, salt, and pepper. Taste and adjust seasoning as desired.

• Assemble the salad: In a large bowl, combine the mixed greens, blanched asparagus, red onion, and diced avocado. Flake the baked salmon over the salad, and sprinkle with toasted almonds.

🥗 For easier serving, you can create individual plates or a large communal salad.

• Drizzle the dressing over the salad just before serving, tossing gently to combine.

Variations

• Low-carb: Skip the avocado and replace the salad greens with shredded cabbage for a crunchier base! 🥬
• Mediterranean twist: Add cherry tomatoes, feta cheese, and olives for a more Mediterranean flavor profile.
• Grill the salmon: For a smoky flavor, grill the salmon fillets instead of baking them. This adds a delicious char that complements the freshness of the salad!
• Vegan: Substitute the salmon with grilled marinated tofu or chickpeas for a plant-based protein option.

Enjoy your Sunshine Salmon and Asparagus Salad with a splash of sunshine on the side! ☀️🥗