Roasted Salmon and Asparagus Salad with Mustard Vinaigrette
-
Category
Main Dish
-
Cusine
American
What do you need?
How to make?
Ingredients
2 salmon filets
Fish rub or marinade for seasoning salmon
10 stalks fresh asparagus
about 1 T olive oil to drizzle over asparagus for roasting
Baby greens salad mix of your choice, about 3-4 cups
fresh ground black pepper for seasoning salad if desired
1 1/2 T white wine vinegar
2 tsp. stone ground mustard<
4 T extra virgin olive oil
1 T olive oil
1 T fresh lime juice
1/2 teaspoon smoked paprika
1/2 tsp. garlic powder or finely diced fresh garlic
Directions
Preheat oven to 450F/230C. Spray a roasting pan with olive oil or nonstick spray. Rub the salmon with olive oil and fish rub and let it come to room temperature while you start to cook the asparagus. Trim the woody ends from the asparagus, arrange in a single layer on the roasting pan and drizzle with olive oil. Start roasting the asparagus while you mix the white wine vinegar and mustard and then whisk in olive oil to make the vinaigrette. After about 10-15 minutes turn the asparagus and add the salmon to the roasting pan. Cook salmon about 10 minutes, or until the salmon feels firm but not hard to the touch when you press it with your finger. Toss the salad greens with a couple of tablespoons of the dressing and arrange on two serving plates. Put half the asparagus on each plate, topped with a piece of salmon. Drizzle a little more dressing over the fish and serve immediately, with fresh ground black pepper if desired.