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Asparagus Salad with Grilled Salmon

This salad’s a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It’s fabulous grilled; you’ll want to fix this again! —Jenne Delkus, Des Peres, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/3 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon snipped fresh dill
  • 4 salmon fillets (4 ounces each)
  • 1 pound fresh asparagus, trimmed
  • 4 cups spring mix salad greens
  • 1 cup shredded carrots
  • 1 hard-boiled large egg, cut into eight wedges
  • Coarsely ground pepper

Directions

  • In a small bowl, whisk the syrup, mustard, oil and dill; set aside.
  • Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon.
  • Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once.
  • Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutrition Facts
1 serving: 336 calories, 16g fat (3g saturated fat), 110mg cholesterol, 294mg sodium, 26g carbohydrate (19g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

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