A Flavorful Warm-Weather Salad
Main-dish salads are the way to go now that the weather has turned warmer. This asparagus salad makes a delicious outdoor lunch or light dinner. For maximum nutrients, be sure to buy the freshest greens your supermarket or farmers’ market has to offer and dress just before serving. Look for firm asparagus with tips that are closed and compact.
Warm Salmon and Asparagus Salad (Phase 1)
Roasting asparagus imparts a deep, complex flavor that gives the ordinary steamed version a run for its money. This elegant dish is great for guests, but it’s also quick enough for a simple weeknight meal.
Prep time: 10 minutes
Cook time: 20 minutes
Makes 4 servings
2 pounds asparagus, ends trimmed
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided, plus extra for baking dish
4 (6-ounce) salmon fillets
2 tablespoons coarse-grain Dijon mustard
1 tablespoon white wine vinegar
5 ounces musclemen greens (6 cups)
Salt and freshly ground black pepper
Heat oven to 450°F.
Place asparagus in a single layer in a baking pan; drizzle with 2 teaspoons of the oil, season with salt and pepper, and turn to coat. Bake until lightly browned, about 20 minutes.
While asparagus is roasting, season salmon with salt and pepper. Lightly brush a baking dish with oil, add salmon, and baking until fish flakes easily with a fork, 10 to 12 minutes.
Place mustard, vinegar, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a glass jar with a lid. Close tightly and shake vigorously to combine; adjust seasoning if necessary.
Combine greens and 2 tablespoons of the dressing in a mixing bowl; toss to coat. Drizzle remaining dressing over the fish and serve with asparagus and greens.
33 g fat (6 g sat)
11 g carbohydrate
40 g protein
5 g fiber
360 mg sodium
Ami in OH