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(gluten-free, paleo) Salmon Asparagus Salad with Blistered Tomatoes.
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5 from 4 votes

Salmon Asparagus Salad with Blistered Tomatoes

Salmon and asparagus salad is kicked-up a notch with the addition of blistered tomatoes and feta cheese. Its elegant but simple - the best!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Salad
Cuisine: American
Keyword: asparagus salad, Salmon Asparagus Salad, Salmon Salad
Servings: 2 servings
Calories: 737kcal
Author: Lisa Bryan


  • 12 spears asparagus
  • 3 tbsp olive oil divided
  • 2 garlic cloves minced
  • 14 cherry or plum tomatoes
  • 2 filets salmon
  • 3 cups mixed salad greens
  • 2 tbsp feta cheese
  • salt and pepper to taste

Balsamic Vinaigrette

  • 2 tbsp aged balsamic vinegar
  • 3 tbsp olive oil
  • 1 tsp honey
  • 1/2 tsp dijon mustard
  • salt and pepper to taste


  • Heat 1-2 tbsp of olive oil in a sauté pan over medium heat. Add the minced garlic and stir for 30 seconds. Add the asparagus, season with salt and pepper and sauté for 4-5 minutes, or until tender. Remove the asparagus to a plate.
  • Add one tablespoon of olive oil to the same sauté pan cook the tomatoes on medium heat. Let them sit for 2 minutes, to blister, before stirring. Then stir and cook for an additional 2-3 minutes. Remove the tomatoes to a plate.
  • Add the salmon to the same sauté pan (adding additional olive oil if necessary) and cook on medium heat, skin side down, for 2-3 minutes. Season the top side with salt and pepper. Flip the salmon and cook for another 1-2 minutes, or until barely cooked through.
  • To serve, divide the salad greens between two plates. Add a piece of salmon, half the asparagus and tomatoes. Top with a sprinkling of feta cheese and drizzle with dressing.


Calories: 737kcal | Carbohydrates: 17g | Protein: 40g | Fat: 56g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 314mg | Potassium: 1407mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2130IU | Vitamin C: 47.4mg | Calcium: 154mg | Iron: 5.1mg