Salmon salads can be so satisfying for a light lunch or dinner. Growing up, my mom used canned salmon as the foundation for the salad. I’ve improved the quality by slow roasting fresh salmon fillets.
Roasting the salmon at a low temperature ensures a silky texture that is evenly cooked through and very tender. For years, my go-to method was poaching salmon in water. I have found slow roasting is now my preferred method and much less clean up than poaching it. It’s also seriously simple to add the asparagus pieces to the pan so they both cook together, avoiding more pans to clean.
