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Superfood salmon salad

This is a beautiful salad that incorporates the bounty from your local farmers market and salmon. It is filled with omega-3 fatty acids, protein and a wealth of vitamins and minerals. This is a satisfying and filling dish.

  • 10 asparagus spears, cut in 1-inch pieces
  • 5 oz canned salmon (or use leftover salmon)
  • 2 cups mixed spring greens
  • 2 cups baby spinach 12 cherry tomatoes, diced
  • 1/2 cucumber, thinly sliced
  • 1/2 yellow or orange bell pepper, thinly sliced (red bell pepper is fine if you have on hand)
  • 1/2 cup white cannellini or chickpea beans, drained and rinsed
  • 1/4 avocado, diced
  • 1/4 cup carrots, thinly sliced or grated
  • 1/2 mango, diced
  • Dash of salt, pepper and seasonings to taste
  • 1/2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon yellow or Dijon mustard
  • 1 teaspoon honey
  • Minced garlic and/or seasonings to taste

Put asparagus and 1 teaspoon of water in a microwave-safe bowl. Microwave for 2-3 minutes, or until asparagus is tender. Combine all salad ingredients in a large bowl. Mix dressing ingredients and drizzle on salad. Toss well and serve.

Prep time: 10 minutes | Cook time: 5 minutes | Yield: 2 Servings


Safe Handling Tips

  • Purchase seafood right before checking out at the supermarket
  • If seafood will not be refrigerated within 30 minutes, put it in a cooler
  • Use seafood within 36 hours of purchase or freeze immediately
  • Use defrosted seafood within 36 hours
  • Thaw frozen seafood in the refrigerator — never at room temperature
  • Allow one day for seafood to defrost in refrigerator
  • Always wash hands before and after handling seafood
  • Use separate knives and cutting boards
  • For more tips on selecting, buying, handling, storing and cooking seafood


University of Idaho Extension, Twin Falls County

Mailing Address:
630 Addison Ave W, Suite 1600
Twin Falls, ID 83301

Phone: 208-734-9590

Fax: 208-734-9591



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