Grilled Salmon & Asparagus Salad with Creamy Lemon-Shallot Vinaigrette

By á-178825

Salmon skin is easier to remove after cooking, so grill or broil salmon first.
4 servings

Ingredients

• 1 1/2 lb salmon fillet or 4 (6oz) salmon fillets
• 1 lb asparagus spears
• 2 T EVOO
• Salt
• Fresh ground black pepper
• 8 c arugula
• 1 pt yellow cherry tomatoes, halved
• Creamy Lemon-Shallot Vinaigrette
• 1 T minced shallot
• 1/2 t lemon zest
• 1/4 c fresh lemon juice
• 1/3 c light EVOO
• 2 T creme fraiche or sour cream
• 1 T minced Italian parsley
• 1/2 t sugar
• 1/4 t salt
• 1/4 t freshly ground pepper

Preparation

Step 1

Brush salmon & toss asparagus with EVOO; sprinkle with salt & pepper. Grill salmon over med high heat (350 to 400) for 3-5 min on each side or until desired degree of doneness. Grill asparagus, turning occasionally, 3-5 min or until tender.

Combine all vinaigrette ingredients in jar; seal & shake well to blend. Makes 2/3 c.

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