Grilled Salmon-and-Asparagus Salad |
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Prep Time: 8 Minutes Cook Time: 11 Minutes |
Ready In: 19 Minutes Servings: 1 |
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Salmon skin is easier to remove after cooking, so grill (or broil) the fillets first. Ingredients:
1 (1 1/2-pound) salmon fillet or 4 (6-ounce) salmon fillets |
1 pound asparagus spears |
2 tablespoons olive oil |
salt |
freshly ground black pepper |
8 cups arugula |
1 pint yellow cherry tomatoes, halved |
creamy lemon-shallot vinaigrette |
Directions:
1. Brush salmon and toss asparagus with olive oil; sprinkle with salt and pepper. Grill salmon over medium-high heat (350° to 400°) for 3 to 5 minutes on each side or until desired degree of doneness. Grill asparagus, turning occasionally, 3 to 5 minutes or until tender.
2. Divide arugula evenly among 4 plates; top with flaked salmon, asparagus, and tomatoes. Serve with vinaigrette.
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