- Approximately 16 asparagus spears
- Salt and pepper
- 3 Tablespoons olive oil, divided
- Non-stick spray
- 4 (6 0z) Salmon fillets
- Salt and Pepper
- Mixed greens
- 1/2 cup Kalamata olives, chopped
- 1/2 cup gorgonzola cheese
For the Dressing:
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon honey
- 1/8 teaspoon salt
Preheat oven to 350 degrees.
Cut and discard the hard ends of the asparagus spears.
Line a baking sheet with foil. Place asparagus on the baking sheet, toss with 1 Tablespoon olive oil, and season with salt and pepper.
Bake for 10 to 12 minutes. Set aside.
Season both sides of salmon fillets with salt and pepper.
Heat 2 Tablespoons of olive oil in a large skillet over medium high heat.
Add the salmon to the pan (top side down first) and cook for about 3 to 5 minutes on each side (depending on desired doneness).
Transfer to a plate and cover with foil.
Place the dressing ingredients in a small container (with a lid), cover and shake until well combined.
Toss the mixed greens in the dressing (you won’t need all the dressing, so add a little at a time) and distribute among 4 plates.
Add asparagus, Kalamata olives, and gorgonzola to each plate, then top each plate with a salmon fillet.
Note: Keep the remaining dressing in the refrigerator and use within the week. This dressing also makes a good marinade for meats or vegetables.
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