Roasted Asparagus & Salmon Pie

Two things I can’t get enough of are salmon and asparagus. I know, you’re shocked! Well, okay, if you’ve been reading this blog for long, you’re not surprised at all. I had some salmon in my freezer that I thawed out yesterday, and I was reaching for something to do with it that wasn’t boring, and as I mentioned, asparagus is on sale right now, so I had two bunches in the fridge. I started thinking about what I could do with them.


I can’t even remember the last time I had salmon pie, but I’m pretty sure my father was alive. The idea of roasting the salmon and asparagus and mixing them together with potatoes, cheese and egg was just sort of natural. It practically put itself together.


Roasted Asparagus & Salmon Pie

  • 1 lb salmon
  • 2 lb asparagus
  • garlic powder
  • salt
  • pepper
  • red pepper flakes
  • olive oil
  • dill
  • 2 large potatoes, boiled
  • 4 tbsp butter
  • 2 eggs, beaten
  • 1 c ricotta cheese

Preheat oven to 350°F. Roast asparagus (with woody ends removed) with garlic powder, salt, pepper, red pepper flakes and olive oil. Roast salmon with garlic powder, salt, pepper, red pepper flakes and dill. (Both for about 30 minutes.) Chop 3/4 of the asparagus, reserving some to top. Flake salmon. Mash boiled potatoes with some butter and mix with chopped salmon and asparagus. Add eggs and ricotta, and mix well.


  • 1 c flour
  • 1/2 tsp salt
  • 1/4 c olive oil
  • 1/4 c ice water

Mix flour and salt. With a fork, whisk together water and olive oil, then pour into salt and flour and fork-blend until it forms crumbs. Press into a large pie plate. Add filling mix and top with remaining asparagus spears. Bake at 350°F for an additional 30-40 minutes.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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