Salmon Salad with Cheesy Bread Sticks

By á-10070

Ingredients

• 1 oz Neufchatel cheese
• 8 whole-wheat bread sticks
• 2 T. chopped chives
• 1 lb asparagus, trimmed
• 4 (5 oz.) salmon fillets
• 3/4 t. salt
• Cooking spray
• 2 T. extra-virgin olive oil
• 1 T. lemon juice
• 6 cups mixed greens
• 1 cup red seedless grapes, halved

Preparation

Step 1

1. Microwave the cheese in a bowl until just warm, about 10 seconds; stir until smooth. Roll on e end of each bread stick in the cheese and sprinkle with chives. Set aside.
2. Add 1 inch water to a skillet and bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain; run under cold water. Cut into bite-size pies.
3. Sprinkle the salmon with 1/2 t. of the salt. Coat a grill pan with cooking spray. Add salmon and cook over medium-high heat 4 minutes per side.
4. Whisk together the olive oil, lemon juice and remaining salt. Combine the greens, grapes and asparagus; toss with 2 T. of the dressing. Drizzle remaining dressing over the warm salmon.
5. Divide the salad among 4 places; top each plate with a salmon fillet and two bread sticks.