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Seafood and eggs are both great sources of
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Smoked Salmon with Asparagus and Egg Salad

This high-protein, superfood-rich salad is absolutely delicious.
Course: Dinner, Salad
Cuisine: Universal
Keyword: Budget-Friendly, dairy-free, Gluten-Free, High Protein, Keto, Low-Carb
Servings: 4 people
Calories: 312kcal


  • 8 cups water
  • 2 tablespoons coarse salt
  • 1 1/2 pounds asparagus hard ends taken away
  • 8 eggs
  • 1 pound smoked salmon
  • 2 teaspoons lemon zest from an untreated lemon
  • 2 teaspoons chives fresh, chopped
  • 2 teaspoons extra virgin olive oil
  • 1/8 teaspoon ground black pepper
  • 1/2 lemon juice only


  • Over high heat, in a tall medium cooking pot filled with about 8 cups of water, bring to a boil. When it boils, add all the coarse salt then cook the asparagus for 4 to 5 minutes, depending on the thickness. Leave the water boiling in the pot as you will use it for cooking the eggs.
  • Take the asparagus with a slotted spoon then put them in an ice bath (ice cubes and water) in a bowl immediately. If you don't have an ice bath, just let the drained asparagus cool down. Ice bath retains a more vibrant green color to the asparagus.
  • In the same pot of boiling water, cook the eggs between 5 to 6 minutes, depending on how runny you want the egg yolks. In the picture the eggs were cooked for 6 minutes.
  • Drain then let the eggs cool down before shelling them.
  • On a large plate or individual dishes, place the salmon, asparagus, eggs, lemon zest, chives, pepper, extra virgin olive oil and lemon juice.


Serving: 1.5cups | Calories: 312kcal | Carbohydrates: 8g | Protein: 35g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 346mg | Sodium: 1984mg | Fiber: 4g | Sugar: 4g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8