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

Julia Dowling Rutland
Recipe by Coastal Living May 2011

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Jennifer Davick; Styling: Jan Gautro

Recipe Summary

prep:
8 mins
cook:
11 mins
total:
19 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Divide arugula evenly among 4 plates; top with flaked salmon, asparagus, and tomatoes. Serve with vinaigrette.

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