Grilled Salmon-and-Asparagus Salad

Coastal Living
Grilled Salmon-and-Asparagus SaladRecipe
Photo: Jennifer Davick; Styling: Jan Gautro

Salmon skin is easier to remove after cooking, so grill (or broil) the fillets first.

Makes 4 servings


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1 (1 1/2-pound) salmon fillet or 4 (6-ounce) salmon fillets
1 pound asparagus spears
2 tablespoons olive oil
Freshly ground black pepper
8 cups arugula
1 pint yellow cherry tomatoes, halved


Prep: 8 Minutes
Cook: 11 Minutes

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.

Created date

April 2011