📝 About This Recipe
This elegant salad is a celebration of fresh, vibrant ingredients that perfectly align with a keto lifestyle without sacrificing an ounce of luxury. Silky ribbons of premium cold-smoked salmon meet tender-crisp charred asparagus, all tied together by a velvety lemon-dill crème fraîche dressing. It’s a sophisticated dish that balances healthy fats with bright acidity, making it an ideal choice for a light lunch or a stunning appetizer for your next dinner party.
🥗 Ingredients
The Salad Base
- 1 pound Fresh Asparagus (woody ends trimmed)
- 8 ounces Cold-Smoked Salmon (high-quality, thinly sliced)
- 5 ounces Mixed Baby Greens (arugula or spinach work well)
- 4 pieces Radishes (shaved paper-thin)
- 1/2 piece English Cucumber (sliced into half-moons)
- 1 tablespoon Extra Virgin Olive Oil (for grilling the asparagus)
Lemon-Dill Dressing
- 1/4 cup Crème Fraîche (or full-fat Greek yogurt)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Dijon Mustard (smooth style)
- 1/4 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish & Crunch
- 1 tablespoon Capers (drained and patted dry)
- 2 tablespoons Toasted Pine Nuts (for keto-friendly crunch)
- 2 pieces Soft-Boiled Eggs (halved, optional for extra protein)
👨🍳 Instructions
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1
Begin by prepping the asparagus. Snap off the woody bottom ends and toss the spears with 1 tablespoon of olive oil and a pinch of salt.
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2
Heat a grill pan or cast-iron skillet over medium-high heat. Once hot, add the asparagus in a single layer.
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3
Grill the asparagus for 4-6 minutes, turning occasionally, until they are tender-crisp and have beautiful charred marks. Remove from heat and let cool to room temperature.
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4
While the asparagus cools, prepare the dressing. In a small mixing bowl, whisk together the crème fraîche, lemon juice, lemon zest, Dijon mustard, and chopped dill.
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5
Taste the dressing and season with sea salt and freshly cracked black pepper. If it's too thick, add a teaspoon of water to reach a drizzling consistency.
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6
Gently tear the smoked salmon slices into bite-sized ribbons or fold them into decorative rosettes.
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7
In a large shallow bowl or on a platter, lay down a bed of the mixed baby greens.
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8
Scatter the sliced cucumbers and shaved radishes over the greens to create a colorful base.
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9
Arrange the charred asparagus spears on top of the greens, radiating them outward from the center.
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10
Nestle the smoked salmon ribbons among the asparagus spears evenly across the salad.
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11
If using soft-boiled eggs, place the halves onto the salad, ensuring the jammy yolks are facing upward.
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12
Drizzle the lemon-dill dressing generously over the entire assembly.
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13
Finish the dish by sprinkling the capers and toasted pine nuts over the top for a burst of salt and texture.
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14
Serve immediately while the asparagus is slightly warm or at room temperature for the best flavor profile.
💡 Chef's Tips
For the best texture, use 'cold-smoked' salmon rather than hot-smoked to maintain that silky mouthfeel. If you don't have crème fraîche, full-fat sour cream mixed with a splash of heavy cream is an excellent keto substitute. To get the radishes extra crispy, soak the slices in ice water for 10 minutes before serving. Don't overcook the asparagus; it should still have a 'snap' to provide a contrast to the soft salmon. Ensure your pine nuts are lightly golden; they burn quickly, so toast them in a dry pan for only 2-3 minutes.
🍽️ Serving Suggestions
Pair this with a chilled glass of Sauvignon Blanc or a dry Sparkling Water with lime. Serve alongside a bowl of keto-friendly flaxseed crackers for added crunch. Add a side of sliced avocado to increase the healthy fat content for a more filling meal. This salad works beautifully as a brunch centerpiece served with a side of cauliflower 'hash browns'.