Crispy Salmon with Shiso, Sautéed Asparagus, and Cucumber-Tomato Salad

A clean and refreshing plate that showcases crispy salmon topped with fragrant shiso, tender asparagus dressed with ponzu and dill, and a crisp cucumber-tomato salad finished with a tangy wasabi vinaigrette. Balanced, beautiful, and full of flavor.

Servings: 1

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

Main Dish

• 1 salmon fillet, skin-on

• Freshly ground black pepper, to taste

• 2 shiso leaves, finely sliced

• 1 tsp lemon juice

• 1 Tbsp extra virgin olive oil

Side Dish: Sautéed Asparagus

• 6–8 asparagus spears, trimmed

• Freshly ground black pepper, to taste

• 1 sprig dill, finely chopped

• 1 tsp lemon juice

• 1 clove garlic, minced

• 1/2 tsp ponzu

• 1 Tbsp extra virgin olive oil

Salad

• 1/3 cucumber, thinly sliced on a bias

• 2 cherry tomatoes, halved

• 1 sprig dill, finely chopped

• 1 Tbsp wasabi vinaigrette (see below)

Garnish

• Lemon wedge

Wasabi Vinaigrette

• 1/8 cup sesame oil

• 3/8 cup extra virgin olive oil

• 1/2 cup apple cider vinegar (ACV)

• Wasabi paste, to taste

• Alulose (or preferred sweetener), to taste

To Prepare:

In a small bowl or jar, whisk together the oils and vinegar. Add wasabi paste gradually, tasting for desired heat. Sweeten lightly with alulose to balance the acidity. Shake or whisk well before serving.

Instructions

1. Prepare the Salmon

   
   

   Pat the salmon dry and season with pepper. In a skillet over medium heat, add olive oil and place salmon skin-side down. Cook 4-5 minutes until skin is golden and crisp. Flip and cook the other side for 4-5 minutes. (or until internal temp reaches 125, take off heat and rest for for 1-2 minute) Finish with a drizzle of lemon juice and top with finely sliced shiso.

2. Sauté the Asparagus

   
   

   Heat olive oil in a separate pan over medium heat. Add garlic and sauté for 30 seconds. Add asparagus and cook for 3–5 minutes until just tender. Season with pepper, lemon juice, dill, and ponzu. Toss well and remove from heat.

3. Make the Salad

   
   

   Arrange cucumber slices and cherry tomato halves on the plate. Sprinkle with chopped dill and drizzle with wasabi vinaigrette just before serving.

4. Serve

   
   

   Plate the salmon over a bed of asparagus. Arrange the cucumber-tomato salad alongside. Add a lemon wedge to the plate and serve immediately.

Why It Works

Crispy salmon gets a lift from lemon and herbal shiso, while the asparagus delivers earthiness and umami from garlic and ponzu. The chilled salad provides contrast and zing from the wasabi vinaigrette, rounding out a dish that’s clean yet deeply satisfying.

Crispy Salmon with Shiso, Sautéed Asparagus, and Cucumber-Tomato Salad (Diabetic friendly) 👍👍👍

Nutrition Facts

Salmon with Asparagus and Wasabi Vinaigrette Salad

Approximate values per serving

• Calories: 719 kcal

• Protein: 42.4 g

• Fat: 56.6 g

• Carbohydrates: 9.8 g

  
  

  • Fiber: 3.9 g

  • Sugars: 4.3 g

• 
  

• Sodium: 154 mg

Macronutrient Distribution

• Protein: ~24%

• Fat: ~70%

• Carbohydrates: ~6%

Note: This heart-healthy dish features omega-3-rich salmon, crisp asparagus, and a sharp wasabi vinaigrette. A clean, elegant meal packed with flavor and nutrients.