How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    I can ee why this is a favorite, what's not to love about smoked salmon and asparagus. Yummers. Great post and a high 5.
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