Salmon and Asparagus Salad with Pesto Vinaigrette - BigOven 180284
Salmon and Asparagus Salad with Pesto Vinaigrette

Salmon and Asparagus Salad with Pesto Vinaigrette

Ready in 35 minutes
3 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Salmon and Asparagus Salad with Pesto Vinaigrette"

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Pesto vinaigrette goes wonderfully with many dishes and adds a fresh touch. Here, this basil based vinaigrette adds the final touch to baked salmon, crisp asparagus and fresh greens. This recipe does make a small amount of the pesto vinaigrette though. If you like more dressing on your salads, double the amounts when making the vinaigrette, if you like.


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-- Salad --
4 Boneless salmon fillets
Kosher salt
Black Pepper; freshly ground
1 tablespoon Olive oil
1/2 pound Asparagus spears; trimmed
10 ounce Hearts of Romaine
3/4 cup Cherry tomatoes; halved
-- Pesto Vinaigrette --
3/4 cup Fresh basil; rinsed and patted dry
1 small Garlic clove; minced
1 tablespoon Parmesan; finely grated
1 tablespoon Pine nuts; toasted and cooled to room temperature
1 1/2 tablespoon Red wine vinegar
1 tablespoon Olive oil

Original recipe makes 4 Servings

Original recipe makes 4 Servings Servings


You've adjusted the recipe from 4 Servings (as originally posted) to 4 Servings. The ingredients above reflect 4 Servings, but the instructions reflect the as-posted 4 Servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Prepare the Pesto Vinaigrette:

In a blender, puree the basil, garlic, Parmesan cheese, pine nuts, vinegar, and oil until smooth. Season with salt and pepper to taste.

Prepare the salad:

Preheat the oven to 400 deg F. Place the salmon fillets, skin side down, in a shallow baking dish. Season with salt and pepper to taste. Drizzle with the olive oil. Bake until just cooked through and easily flakes to the touch, about 15 minutes. Remove from the oven and let cool to room temperature. Once the salmon has cooled, gently flake with a fork, discarding the skin.

Cut the trimmed asparagus spears into 1 1/2 inch pieces. In a medium pot, bring salted water to a boil. Add the asparagus and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and place in a large salad bowl. Add the Hearts of Romaine, salmon, and cherry tomatoes. Add the vinaigrette to taste and gently toss. Serve immediately.


Added on Award Medal
Calories Per Serving: 66 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was so good! It made a light and refreshing dinner!
SarahJJ 2 years ago
[I made edits to this recipe.]
CookingPassion 4 years ago
[I posted this recipe.]
CookingPassion 4 years ago
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