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Salmon Asparagus Tart

 Salmon Asparagus Tart
One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. —Abby Crawford Corvallis, Oregon
6 ServingsPrep: 20 min. Bake: 25 min.


  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped sweet red or yellow pepper
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 1/2 cup half-and-half cream
  • 1 teaspoon dill weed
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2 tablespoons grated Parmesan cheese


  • Place asparagus in a steamer basket; place in a large saucepan over 1
  • in. of water. Bring to a boil; cover and steam for 4-5 minutes or
  • until crisp-tender. Drain and set aside. In a skillet, saute onion
  • and red pepper in butter until tender; set aside.
  • In a large bowl, combine the cream cheese, mayonnaise, flour, eggs,
  • cream, dill, basil and pepper until blended. Fold in the salmon,
  • asparagus, onion mixture and Swiss cheese. Transfer to a greased
  • 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for

2 of 2

Salmon Asparagus Tart (continued)

Directions (continued)

  • 35 minutes or until a knife inserted near the center comes out
  • clean. Yield: 6 servings.
Nutritional Facts: 1 serving (1 slice) equals 557 calories, 44 g fat (18 g saturated fat), 184 mg cholesterol, 730 mg sodium, 7 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.