• 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.

For more recipes from this episode, click here!