Salmon Salad With Grilled Citrus And Asparagus

Name: Salmon Salad With Grilled Citrus And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Salmon Fillets With Skin On, About 6 Ounces Each; Olive Oil, For Cooking And Drizzling; 1 whole Lemon, Zested And Cut In Half; 1 whole Orange, Zested And Cut In Half; 2 whole Spring Onions, Cut In Half Lengthwise, Or Double This Amount If Using Scallions; 1 bunch Small Bunch Asparagus Spears, Trimmed And Halved If Very Long; 6 cups Salad Greens Or Torn Lettuces; Olives, For Garnish (optional); 2 Tablespoons Slivered, Toasted Almonds; Salt And Pepper, to taste

Servings: persons

1
Preheat the broiler to high and heat 2 oven-safe skillets to medium-high heat with a drizzle of olive oil in each.
2
Sprinkle the salmon with salt and pepper. Add the salmon skin-side down into one of the heating skillets, and let it gently cook on the skin side for about 7 minutes until the skin is crispy and the flesh has started to cook on the bottom side of the salmon. Transfer skillet into the oven under the broiler and cook until just barely browned on top, about 2 minutes. The inside of the salmon will still be slightly rare. Set skillet aside. Let salmon cool while you prepare the rest of the salad.
3
Slice half of the lemon and orange, and leave the other half of each fruit whole.
4
Meanwhile, in the second skillet, add the onions and sprinkle with salt. Sear on both sides for about 90 seconds until the onions are charred, then remove them to a plate. Repeat with the asparagus, then remove it to a plate and let that rest. Into the same skillet, add the citrus halves and slices. Sear on both sides of the slices and just one side of the halves until browned, then remove to a plate and turn the skillet off.
5
To assemble the salads, arrange the greens, asparagus tips, onions, olives, and almonds on a plate. Drizzle lightly with olive oil and squeeze the orange and lemon halves over the salad. Sprinkle with salt and pepper if you'd like.
6
Add a piece of salmon to the top of each salad, and sprinkle some lemon and orange zest over the salmon. Garnish with the grilled orange and lemon slices. Enjoy!

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 whole Salmon Fillets With Skin On, About 6 Ounces Each, Olive Oil, For Cooking And Drizzling, 1 whole Lemon, Zested And Cut In Half, 1 whole Orange, Zested And Cut In Half, and more.

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

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

That's it — enjoy your meal!