banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Asparagus Smoked Salmon Flatbread with Spring Greens

Serves 4.

    Share

    Spring is the season for asparagus. The tender green shoots popping out of the soil in early spring are especially prized for their fleeting seasonal appearance. Asparagus is extremely versatile, offering flavour to every recipe. For this recipe, you can make an authentic pizza dough or use a ready-made dough; you can also substitute with a gluten-free alternative base.    

    Advertisement

    Asparagus Smoked Salmon Flatbread with Spring Greens

    Ingredients

    Pizza dough 

    2 cups (500 mL) all-purpose, whole wheat, or spelt flour, plus extra

    1 pkg (2 1/4 tsp/11 mL) active dry yeast 

    1 tsp (5 mL) raw cane sugar

    1/2 tsp (2 mL) kosher salt 

    1 Tbsp (15 mL) extra-virgin olive oil, plus extra for coating bowl

    2/3 cup (160 mL) warm water, 105 to 115 F (40 to 46 C) 

    Cornmeal, for dusting

    Asparagus smoked salmon flatbread 

    2 Tbsp (30 mL) extra-virgin olive oil, divided, plus extra 

    1/3 cup (80 mL) grated mozzarella, or dairy-free substitute

    1 small sweet onion, peeled and thinly sliced into rounds

    3 tsp (15 mL) chopped fresh dill, divided, plus extra 

    1/4 tsp (1 mL) sea salt, plus extra

    1/8 tsp (0.5 mL) freshly ground black pepper, plus extra 

    1 cup (250 mL) fresh arugula or 1 small bunch fresh watercress

    1/3 cup (80 mL) full-fat plain Greek yogurt, about 10% fat, or plain soy yogurt

    1 tsp (5 mL) Dijon mustard 

    1/2 lb (225 g) thick stemmed asparagus

    3 oz (85 g) thinly sliced cold-smoked salmon, cut into strips

    Fresh lemon juice (optional)

    Nutrition

    Per serving:

    • calories314
    • protein21g
    • fat16g
      • saturated fat7g
      • trans fat0g
    • carbohydrates23g
      • sugars6g
      • fibre3g
    • sodium <612mg

    Directions

    01

    Coat medium-sized bowl with olive oil. 

    In food processor, combine flour, yeast, sugar, and salt. Pulse a few times to blend. With motor running, add 1 Tbsp (15 mL) olive oil and warm water. Continue processing until dough forms a ball and pulls away from the sides of the bowl. If too sticky, whirl in a couple more tablespoons of flour. Process for 1 more minute. Transfer to prepared bowl, turning dough in bowl to evenly coat. Cover with clean towel and set aside in warm place to rise for about 45 minutes to 1 hour. 

    Preheat oven to 475 F (240 C). Lightly oil baking sheet and set aside. 

    On lightly floured surface, roll dough into a rectangle about 15 x 6 in (38 x 15 cm). Lift onto prepared baking sheet. Brush with 1 Tbsp (15 mL) oil and scatter with mozzarella. Set aside. 

    In large frying pan, heat 1 Tbsp (15 mL) oil over medium-high heat. Add onion slices and sauté until soft, about 5 to 7 minutes. Reduce heat and add a splash of water if they begin to stick and darken too quickly. Transfer to medium bowl and fold in 2 tsp (10 mL) chopped fresh dill, salt, and pepper. Set aside to cool. 

    Pick through arugula or watercress leaves, trimming away stalks. Wash and spin dry. Set leaves aside. In small bowl, combine yogurt, Dijon, and remaining 1 tsp (5 mL) chopped fresh dill. Whisk to blend. Set aside.

    Shave asparagus spears lengthwise into long thin strips, discarding tough ends. Place in bowl and drizzle with a splash of oil. 

    Scatter sautéed onions overtop mozzarella on pizza dough, leaving 1/2 in (1.25 cm) border. Pile asparagus strips evenly overtop. Bake pizza in preheated oven for 10 to 15 minutes, or until crust edges are deep golden and asparagus is lightly charred. 

    Remove and transfer pizza to wooden serving board. Arrange smoked salmon strips in twists on top and scatter with watercress. Dollop with yogurt and lightly season with additional black pepper, if you wish. Cut into wedges and splash with a little olive oil and lemon juice, if desired. Cut into wedges and serve garnished with additional sprigs of fresh dill. 

    Tip: Make your own pizza dough in a flash, or purchase gluten-free flatbread and bake with toppings in oven only until piping hot. Substitute watercress with microgreens or pea shoots.  

    Vegan option: Use dairy-free cheese ingredients and make shaved carrot lox to replace the smoked salmon. 

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Going Pro
    Food

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.