How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Salmon, Endive And Asparagus Salad?

You need 8 ingredients. The key ingredients include: 1 lb asparagus, woody ends snapped off, 4 heads red or green Belgian endive, leaves separated, 1 None red onion, thinly sliced, 12 oz smoked salmon, and more.

Is Salmon, Endive And Asparagus Salad suitable as seafood?

Yes, Salmon, Endive And Asparagus Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Salmon, Endive And Asparagus Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon, Endive And Asparagus Salad Recipe

Name: Salmon, Endive And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb asparagus, woody ends snapped off; 4 heads red or green Belgian endive, leaves separated; 1 None red onion, thinly sliced; 12 oz smoked salmon; 1/3 cup extra-virgin olive oil; 1 None lemon, peel finely grated and lemon juiced; 2 tbsp chopped fresh dill; 1 tbsp capers, drained, rinsed and chopped

Fresh, crisp and full of flavor — this Salmon, Endive And Asparagus Salad is a must-try. Made with red, red onion, salmon and extra-virgin olive oil. Ea…

This Salmon, Endive And Asparagus Salad relies on simple, everyday ingredients such as smoked salmon, extra-virgin olive oil and chopped fresh dill. It comes together quickly and makes 4 servings, at about 394 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 lb asparagus, woody ends snapped off
4 heads red or green Belgian endive, leaves separated
1 None red onion, thinly sliced
12 oz smoked salmon
1/3 cup extra-virgin olive oil
1 None lemon, peel finely grated and lemon juiced
2 tbsp chopped fresh dill
1 tbsp capers, drained, rinsed and chopped

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
394 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Salmon, Endive And Asparagus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions