Mushroom Free Salmon, Asparagus & Egg Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 lb fresh salmon fillet, skin removed
- 1 tbsp olive oil
- ½ tsp salt, divided
- 1 lb fresh asparagus, tough ends snapped off, cut into 2-inch pieces
- 4 large eggs
- 1 head butter lettuce, leaves torn into bite-sized pieces
- 2 medium carrots, peeled and thinly sliced
For the dressing
- 3 tbsp olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ¼ tsp salt
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then remove from heat, cover, and let stand for 10 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
- 2
While the eggs rest, bring a medium saucepan of salted water to a boil. Add the asparagus pieces and cook until bright green and just tender when pierced with a knife, about 3–4 minutes. Drain through a colander and rinse under cold running water until cool, then pat dry.
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