Warm Salmon Flake & Asparagus Salad with Matcha Vinaigrette

Asparagus is such a treat during the spring. Fat or skinny, fresh asparagus always gets my veggie vote. This recipe for Warm Salmon Flake & Asparagus Salad with Match Vinaigrette is easy to make, low in carbs, and deliciously satisfying.
This salad works really well with thinner stalks of asparagus, as they are wonderfully tender and delicately skinned. These are ideal for stir-frying as they don’t involve the need for any peeling. Certainly, you can use the fattier stalks instead, but you might need to peel the tougher skin off in order to get to that tender-crisp center.
I could eat this salad every day. The combination of stir-fried veggies and good quality salmon is so simple to throw together, and the Matcha Vinaigrette provides a bright and fresh layer of umami flavor. Enjoy this as a convenient meal or even on a sunny spring picnic–it’s a nice change from enjoying your matcha in a teacup!
Warm Salmon Flake & Asparagus Salad with Matcha Vinaigrette

Makes 2 salads.


1 bunch of asparagus, hard end of stalk removed, then cut into 1″ pieces

1 clove garlic, crushed

2 Tbsp olive oil

2- 4 oz pieces of wild-caught sock eye salmon, pat dry

salt & pepper, to taste

{Matcha Vinaigrette}

2 Tbsp olive oil

1 tsp sesame oil

2 Tbsp rice wine vinegar

1 Tbsp honey

1 1/2 tsp sifted matcha

1/4 tsp salt


sesame seeds

soft-boiled eggs


large pan

2 salad plates

mason jar


  1. 1. Place 1 Tbsp of oil in a large pan and place it on high heat until the oil shimmers. Add the asparagus and the garlic to the pan, then stir fry for 2-3 minutes or until just tender. Add salt and pepper to finish. Distribute the asparagus into 2 salad plates and set aside.

2. In the same pan, add the other tablespoon of oil and place on medium high heat until it shimmers. Salt and pepper the salmon, then place the salmon in the hot pan, and cook a few minutes on each side until it is just cooked through. Time for cooking may vary depending on the thickness of the salmon. When cooked, transfer the fish to a plate and allow to cool.

3. To make the vinaigrette, place all the vinaigrette ingredients in a mason jar and screw the lid on tight. Shake the contents for about a minute until thoroughly incorporated.

4. After the salmon has come to room temperature, flake the meat using 2 forks. Distribute the salmon evenly between the 2 plates, then pour the vinaigrette on each salad to finish. If you’d like, garnish the dressed salads with sesame seeds and a soft-boiled egg.

Leave a Reply to Bonnie Eng Cancel reply

Your email address will not be published. Required fields are marked *

Jesika Fleming

I love this recipe! It’s healthy and has Matcha in the recipe which is one of my favorite teas. Thanks Bonnie for sharing this recipe!

Bonnie Eng

Thanks so much for your sweet message, Jesika!! This is a wonderful way to enjoy matcha in a not-so-traditional way. I hope you’ll get to try this sometime soon while asparagus is at its most delicious! 😉


That sounds really yummy!
I am always a bit sceptical when people add matcha to savoury dishes but I can see the ingredients working together 🙂

Bonnie Eng

Yes, I am sometimes skeptical too, B. Luckily I think the flavors come together well here…as always, freshness is key! Hope you are having a wonderful Sunday. 🙂


I made this for my mom for Mother’s Day and she and I both loved it. It’s nice and easy but feels very fancy.

Bonnie Eng

Thank you so much for this message, Debbie! It makes so happy that both you and your mom loved this. What an honor it is for my recipe to make it into your Mother’s Day celebrations–wishing you and your mom the very best! 🙂