- Prep Time: 25 m
- Calories: 159 kcal
/ Seafood Salad
/ Salmon Salad
- Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
- Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
- In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
- In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.
No Ratings Yet
You may also like