Print Options

Back to Asparagus Salad with Grilled Salmon >

Include these items:

Select reviews >

Taste of Home Logo

Asparagus Salad with Grilled Salmon

 Asparagus Salad with Grilled Salmon
This salad’s a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It’s fabulous grilled; you’ll want to fix this again! —Jenne Delkus, Des Peres, Missouri
4 ServingsPrep/Total Time: 30 min.


  • 1/3 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon snipped fresh dill
  • 4 salmon fillets (4 ounces each)
  • 1 pound fresh asparagus, trimmed
  • 4 cups spring mix salad greens
  • 1 cup shredded carrots
  • 1 hard-cooked egg, cut into eight wedges
  • Coarsely ground pepper


  • In a small bowl, whisk the syrup, mustard, oil and dill; set aside.
  • Place salmon skin side down on grill rack. Grill, covered, over
  • medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle
  • asparagus with 1 tablespoon dressing; toss to coat. Arrange
  • asparagus on a grilling grid; place on the grill rack with salmon.
  • Spoon 1 tablespoon dressing over salmon.
  • Grill salmon and asparagus, covered, for 4-6 minutes or until salmon
  • flakes easily with a fork and asparagus is crisp-tender, turning
  • asparagus once.
  • Divide salad greens among four plates and sprinkle with carrots.

2 of 2

Asparagus Salad with Grilled Salmon (continued)

Directions (continued)

  • Remove skin from salmon. Arrange the egg wedges, asparagus and
  • salmon over salads. Drizzle with remaining dressing; sprinkle with
  • pepper. Yield: 4 servings.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutritional Facts: 1 serving equals 336 calories, 16 g fat (3 g saturated fat), 110 mg cholesterol, 294 mg sodium, 26 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.