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A single slice of whole grain toast topped with sauteed kale and a pile of salmon salad with peas and asparagus.

Spring Salmon Toast

  • Author: Emily Wilson
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 1 Serving 1x
  • Category: Salmon
  • Cuisine: American


Peas, asparagus, sautéed kale and micro-greens all piled high on a slice of whole grain toast, makes this dish fiber-packed and perfect for lunch, dinner, or even a picnic!


  • 23 stalks of asparagus, sliced into 1/4” coins
  • 1 tablespoon extra virgin olive oil
  • 1 slice whole grain or gluten-free bread
  • 2 cups torn kale leaves, stems removed
  • 1 tablespoon mayonnaise
  • 1 tablespoons sour cream
  • 1 teaspoon red wine vinegar
  • 1 tablespoon fresh herb – parsley, dill, chive or basil
  • 2 tablespoons frozen peas
  • 3 ounces cooked salmon, without skin
  • Kosher salt and black pepper, to taste
  • Micro greens, optional


  1. Bring a small pot of water to a boil over high heat. Add the asparagus “coins” and cook for 2 minutes. Strain and run under cold water to stop the cooking. Set aside on paper towels.
  2. Set a medium saute pan over medium-high heat. Add olive oil and warm. Once oil is hot, add bread slice. Cook until golden brown. Remove from pan and sprinkle with salt while warm. I like to cook only on one side, but you can cook the second side if desired.
  3. Set saute pan back over medium heat. If it seems dry, add another drizzle of olive oil. Add kale and season with salt and pepper. Stir until wilted and tender, and still bright green. Remove from heat.
  4. While bread and kale cook, mix the mayo, sour cream, red wine vinegar and fresh herb in a mixing bowl. Season with salt and pepper to taste, stir in the peas and asparagus, then flake in the salmon.
  5. To build the toast, arrange the kale on the crispy side of the bread. Scoop salmon salad on top, the add a bunch of micro greens, if using.

Keywords: salmon, toast, healthy