Asparagus Salmon Salad
The benefits of salmon: High in protein, low in fat, cooks superfast. The benefits of asparagus: High in nutrients, low in calories, cooks superfast. Plus, the spears also make a great teepee!
- 1 lb fresh asparagus, trimmed
- ½ cup walnuts, chopped
- 6 (3 oz) salmon fillets
- salt & pepper, to taste
- 1 large head Romaine lettuce, washed and torn into bite size pieces
- For the dressing:
- ¼ cup olive oil
- 2 tbsp lemon juice
- 2 tbsp fresh tarragon, chopped
- 1 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp fresh ground black pepper
Preheat oven to 350 degrees.
Bring a pot of water to boil, place asparagus in pot and boil for 5 minutes until crisp-tender. Drain and set aside.
Spread walnuts out in a single layer on a baking sheet. Bake for 8-10 minutes in preheated oven until toasted. Watch the nuts carefully to make sure they do not burn.
Place salmon fillets in a greased baking pan. Salt and pepper each fillet to taste.
Broil the fillets 6-7 minutes on each side until they flake easily with a fork.
Combine the lettuce, asparagus and walnuts in a large bowl.
While the salmon is cooking, whisk together the olive oil, lemon juice, tarragon, honey, Dijon mustard, ½ tsp salt and ¼ tsp pepper to make the salad dressing.
Toss the salad ingredients with the dressing, reserving a small amount of dressing to pour over the salmon.
Serve the salad on a plate topped with a salmon fillet. Pour a little dressing over the salmon before serving.
- Wait to chop the tarragon until right before you use it. This will keep it from turning black.
Submit!
