The Abridged version:

• Zoe Barrie’s latest Cooking In Season recipe is a Meyer lemon salmon salad.
• It ushers in spring by using early asparagus as greens and late Meyer lemons for an acidic yet sweet vinaigrette.
• You can make it ahead for a next-day lunch, or pair it with crusty sourdough or white beans for a simple, satisfying dinner.

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This is Cooking in Season, a biweekly recipe series using seasonal produce available at Sacramento-area farmers markets. 

If the recent heat wave is any indication, spring has arrived — and so has spring produce at the farmers’ market.

While I’m fully leaning in (it’s my favorite time of year), I’m still holding on to a few ingredients that won’t be here for long, like Meyer lemons. Meyer lemons are special — they’re sweet enough to slice and serve in a salad, yet distinctly tart. A cross between a mandarin orange and a lemon, they have a delicate, floral flavor that’s hard to beat.

This in-between moment is especially exciting: a chance to pair overlapping seasonal produce, like early asparagus and the tail end of Meyer lemon season. This Meyer lemon salad with grilled salmon encapsulates that moment, while satisfying any craving for something light, fresh and vegetal.

Meyer lemon salmon salad

Yield: 4 servings
Total Time: 45 minutes

Unlike a classic salmon (or chicken) salad you’d find at a deli, this version is bright and built for spring with a Meyer lemon vinaigrette. Serve it as a make-ahead lunch, or pair it with a crusty sourdough loaf or white beans for a simple, satisfying dinner. Skip the grilling and use leftover cooked salmon and asparagus for an easy, no-fuss variation.

Ingredients

1 ½ pounds fresh salmon fillets, skin removed

1 pound asparagus, woody ends removed

8 tablespoons extra-virgin olive oil

1 ½ teaspoons kosher salt, divided, plus more as needed

½ teaspoon freshly ground black pepper, plus more for garnish

2 Meyer lemons, divided

4 scallions, thinly sliced

1 tablespoon white wine vinegar

1 teaspoon granulated sugar

Instructions

Step 1

Preheat the grill to high heat, or preheat a grill pan on the stove.

Step 2

Lightly coat the salmon and asparagus with 2 tablespoons of olive oil, ½ teaspoon of salt and pepper. Transfer the salmon and asparagus to the grill grates and cook, flipping once, until lightly charred and cooked through, 5 to 7 minutes total, depending on thickness. Transfer to a plate and refrigerate until chilled.

Step 3
Thinly slice 1 Meyer lemon, discarding the ends. Cut each round into small wedges. Juice the remaining lemon into a large bowl. Whisk in the remaining 6 tablespoons of olive oil, scallions, 1 teaspoon salt, vinegar and sugar. Taste and adjust seasoning as needed.

Step 4

Cut the asparagus into bite-sized pieces and flake the chilled salmon into large pieces. Add to the lemon vinaigrette and gently toss to coat. Transfer to a serving bowl and garnish with freshly ground black pepper. Serve cold or at room temperature.