Summer Salad with Grilled Salmon

Ingredients

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

• Asparagus

  Raw

  ½ lb or 227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Arugula

  Raw

  4 cup or 80g

• Blueberries

  Raw

  ½ cup or 74g

• Walnuts

  Nuts, english

  ½ cup, chopped or 59g

• Feta cheese

  ½ cup, crumbled or 75g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Balsamic vinegar

  3 tbsp or 48g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

Directions

1. If using a grill, preheat to medium-high. For broiling, set an oven rack near the top and preheat the broiler; line a baking sheet with foil.
2. Pat the salmon dry and cut into equal portions. Drizzle the salmon and trimmed asparagus with olive oil and season with the salt and black pepper.
3. Grill the salmon until just opaque and flakes easily, about 2–3 minutes per side depending on thickness. Grill the asparagus, turning often, until crisp-tender with light char, about 3–4 minutes.
4. Alternatively, arrange salmon and asparagus on the prepared sheet and broil. Cook asparagus until lightly charred, 3–4 minutes, turning as needed; remove if done. Continue broiling salmon until opaque, 6–10 minutes total, depending on thickness.
5. Slice the asparagus into 2-inch pieces. Divide arugula among bowls and top with blueberries, walnuts, and feta.
6. In a small jar, combine remaining olive oil, balsamic vinegar, and Dijon mustard. Seal and shake until emulsified.
7. Top each salad with a salmon portion and the asparagus pieces. Drizzle with dressing and serve immediately.