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Photo by: Photo: Jennifer Davick; Styling: Jan Gautro

Grilled Salmon-and-Asparagus Salad

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

  • Yield: Makes 4 servings

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

Preparation

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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Grilled Salmon-and-Asparagus Salad Recipe

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