Fleur de Lis

Fleur de Lis

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Friday, August 19, 2016

Warm Salmon and Asparagus Salad


Family responsibilities have taken front and center of my life this week. Sweet Harold surely didn't want the fresh salmon we purchased to go to waste, so he is our Guest Blogger for this recipe! I appreciate him taking the initiative to cook dinner for me with this wonderful low-carb meal.

Roasting the asparagus gives a deep, complex flavor that leaves boring steamed asparagus far behind. If you want to wow your guests, this is a definite recipe you'll want to print out and save for future reference. On the other hand, this is a delicious weeknight meal for your family as well.

2 pounds asparagus, ends trimmed
2 T. plus 2 t. extra virgin olive oil, divided, plus extra for the baking dish
4 - 6 oz. salmon fillets
2 T. coarse grain mustard Dijon mustard
1 T. white wine vinegar
5 oz. mesclun greens (6 cups)
salt and freshly ground black pepper

Heat oven to 450 degrees.

Place asparagus in a single layer in a baking pan; drizzle with 2 t. 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 bake until fish flakes easily with a fork, 10 - 12 minutes.

Place mustard, vinegar, remaining oil, 1/4 t. salt, and 1/8 t. pepper in a glass jar with a lid. Close tightly and shake vigorously to combine; adjust seasoning if necessary.

Combine greens and 2 T. of the dressing in a mixing bowl; toss to coat. Drizzle remaining dressing over the fish and serve with asparagus and greens.



From The South Beach Diet Quick and Easy Cookbook

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