Asparagus Salmon Egg Salad #WeekdaySupper

This Asparagus Salmon Egg Salad is truly a favorite spring salad and perfect for Good Friday. This salad is so pretty that many times, it makes it’s way to our Easter Table. The colors are perfect and it is a great solution for all those Easter Eggs.

You can use fresh salmon but I also like to use leftover salmon. Either way, it is a fantastic quick and easy recipe with amazing flavors. If you can find the milder and sweeter white asparagus, fantastic. I have made this salad with green asparagus and it is also delish.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 4-6

Asparagus Salmon Egg Salad #WeekdaySupper

Ingredients

2- 4 ounce salmon pieces or leftover salmon
salt & pepper to taste
1/2 pound white asparagus
juice from 3 lemons
1/4 cup rice wine vinegar
1 clove garlic, minced
1 teaspoon dijon mustard
3 teaspoons honey
2 hard boiled eggs, chopped
2 green onions, chopped

Instructions

If making the salmon fresh: Preheat oven to 425 F.
Season salmon with salt & pepper and place each on a sheet of foil.
Wrap salmon up loosely to form a packet.
Place packets on a rimmed baking sheep and bake for 10-15 minutes depending on thickness of filet.
Add water to a large skillet and bring to a boil.
Add the asparagus and cook for a approximately 8 minutes until crisp tender.
Remove and run cold water over asparagus in colander.
Make the vinaigrette.
Put the lemon juice, vinegar, garlic, Dijon mustard and honey in a small bowl and stir until honey dissolves.
Gradually whisk in the oil.
Vinaigrette can be made a day ahead.
Arrange asparagus, chopped salmon and chopped eggs on a plate.
Drizzle a little dressing over top.
Sprinkle green onions on top and season with a bit of sea salt & pepper to taste

https://familyfoodierecipes.com/asparagus-salmon-egg-salad/

A weeknight dinner in 30 minutes or less is absolutely possible and this Asparagus Salmon Egg Salad proves it can be done.