Roasted Salmon and Asparagus Salad with Mustard Vinaigrette

Ingredients

• 2 salmon filets
• Fish rub or marinade for seasoning salmon, see below
• 10 stalks fresh asparagus, or more
• 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

1. Heat the oven to 450F/230C. Coat a roasting pan with olive oil spray or nonstick spray. Brush the salmon with olive oil, season it with fish rub, and leave it out to lose its chill while you get the asparagus going.
2. Cut off the tough ends of the asparagus. Spread the spears out in one layer on the prepared pan, then add a drizzle of olive oil.
3. Put the asparagus in the oven. While it begins roasting, stir together the white wine vinegar and mustard, then whisk in the olive oil until you have a vinaigrette.
4. After about 10-15 minutes, depending on how tender you want the asparagus, flip the spears and place the salmon on the same pan.
5. Roast the salmon and asparagus for about 10 minutes more, until the salmon is firm when gently pressed but not tough.
6. Toss the salad greens with a couple of tablespoons of the vinaigrette, then divide them between 2 serving plates.
7. Add half the asparagus to each plate and set one salmon filet on top.
8. Spoon a bit more dressing over the salmon and serve right away, adding fresh ground black pepper if you like.