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Springtime Salmon Salad

 Springtime Salmon Salad
Here's a wonderful main dish salad that's a delicious way to get my family to eat a combination of nutritious foods. —Trisha Kruse, Eagle, Idaho
4 ServingsPrep/Total Time: 20 min.


  • 1 can (11 ounces) mandarin oranges, undrained
  • 3 cups cut fresh asparagus (1-inch pieces)
  • 1 package (5 ounces) spring mix salad greens
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup frozen peas, thawed
  • 3/4 pound smoked salmon fillet, flaked
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Drain oranges, reserving 1/4 cup juice. Set oranges aside. In a small
  • saucepan, bring 2 cups water to a boil. Add asparagus; cover and
  • boil for 3 minutes. Drain and immediately place asparagus in ice
  • water. Drain and pat dry.
  • In a large bowl, toss the salad greens, asparagus, oranges, almonds
  • and peas. Divide among four serving plates. Top with salmon.
  • In a small bowl, whisk the dressing ingredients and reserved juice;
  • drizzle over salads. Serve immediately. Yield: 4 servings.
Nutritional Facts: 1 serving equals 393 calories,

2 of 2

Springtime Salmon Salad (continued)

Nutritional Facts: 24 g fat (3 g saturated fat), 20 mg cholesterol, 1,029 mg sodium, 24 g carbohydrate, 6 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.