Smoked Salmon Salad with Asparagus & Crème Fraîche (GF)

This healthy and filling smoked salmon salad will quickly become your favorite quick lunch or weeknight dinner. Made with fresh lettuce and green onions, smoked salmon, creamy crème fraîche, and flavorful asparagus, this salad is easy enough for an every day meal but also elegant enough for a party.

Overhead shot of smoked salmon salad with asparagus over a bed of lettuce next to some fresh asparagus

How to Prepare Asparagus for a Salad

I’m asparagus crazy right now. It’s probably my favorite spring vegetable because it’s so versatile and flavorful.

It also goes great with salmon, which is why I decided to put it in this smoked salmon salad. I don’t really like raw asparagus that much though, so I prefer to blanch it before putting it in a salad.

Blanching is a culinary term for boiling something (usually vegetables) for a short period of time before transferring it to an ice bath. The ice bath stops the cooking process leaving the veggies crunchy and vibrant.

Since I cut my asparagus before putting it in the boiling water, it only takes 30 seconds for it cook. Easy, right?

Overhead shot of chopped asparagus next to some asparagus spears

What is the Best Type of Salmon to Use for This Smoked Salmon Salad?

As much as I love the thinly sliced salmon that you normally use to top bagels (also known as lox), it won’t work that well in this salad.

Instead I used smoked salmon fillets. As the name implies, they come in large, meaty pieces that you have to break down with your fingers to put in/on salads.

I prefer to use this type of salmon because it keeps its shape better and stands up well to the bold flavor of the asparagus.

Overhead shot of smoked salmon, asparagus, and creme fraiche in a bowl next to asparagus spears

What is Crème Fraîche?

Crème fraîche is a delicious French invention that is similar to sour cream.

Unlike sour cream which is made by adding lactic acid to cream or milk, crème fraîche is made by fermenting cream.

Overhead shot of sliced green onions and creme fraiche in a bowl next to asparagus spears

This process makes it less tangy and a tad more sweet than sour cream. I’ve seen crème fraîche described as richer and thicker than sour cream, but I disagree. I find crème fraîche to be lighter than sour cream, which is why it goes so well with smoked salmon.

To clarify: crème fraîche does have a higher fat content than sour cream but this doesn’t necessarily translate into heaviness.

If you can’t find crème fraîche where you live, it’s really easy to make at home. Here is a super easy crème fraîche making tutorial.

Overhead shot of smoked salmon salad with asparagus over a bed of lettuce
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Smoked Salmon Salad with Asparagus & Crème Fraîche

This healthy, gluten-free salad only requires a handful of ingredients, which makes it perfect for a quick lunch or easy weeknight meal. It's also elegant enough for a special occasion.
5 from 6 votes
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Course: Salad
Cuisine: gluten-free
Keyword: asparagus,, gluten-free salad, healthy salad, smoked salmon, smoked salmon salad, weeknight dinners
Servings: 4
Calories: 111kcal
Author: Daniela Miranda


  • 5 large asparagus spears trimmed and chopped into bite-size pieces
  • 1/2 pound smoked salmon fillets
  • 1/2 cup green onion chopped
  • 3 tbsp crème fraîche
  • 2 tsp lemon juice freshly squeezed
  • 5 oz lettuce greens
  • pickeld peppers (optional)
  • kosher salt
  • freshly ground pepper


To blanch the asparagus

  • Fill a small, heavy-bottomed pot about halfway with water. Bring to a boil.
  • Fill a medium bowl with water and ice. Set aside.
  • Add the cut asparagus to the boiling water, and cook for 30 seconds.
  • Drain the asparagus and transfer it to the bowl with the water and ice. Set aside while you prepare the rest of the salad. The asparagus can be blanched the day before.

To make the salad

  • Put the crème fraîche, lemon juice, and green onion in a medium bowl. Whisk to combine.
  • Using your hands, flake the smoked salmon fillets into the same bowl.
  • Dry the asparagus and add it to the bowl. Mix all of the ingredients together until well combined.
  • Taste and season to taste with salt and pepper.
  • Add the lettuce greens to a large bowl. Toss with a bit of lemon juice and a pinch of salt. Divide among 4 plates.
  • Top the lettuce with a few scoops of the smoked salmon salad and some pickled peppers (if using). Serve immediately.


  • This recipe is adapted from Bon Appétit's Lemony Smoked Trout Tartine.
  • This salad can be made ahead of time and stored in the fridge for up to three days.
  • I don't recommend using thinly-sliced smoked salmon (or lox) for this recipe. See comments above regarding why.
Please keep in mind that the nutritional values included here are just an estimate.


Calories: 111kcal | Carbohydrates: 2g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 36mg | Potassium: 449mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1530IU | Vitamin C: 5.8mg | Calcium: 43mg | Iron: 1.5mg

Here are other easy salad recipes:

If you like this recipe, please make sure to pin it, share it on social media, or email it to your friends. Don’t be shy! People are always grateful for some cooking inspiration 🙂

Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!

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