Summer Salad with Grilled Salmon

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

• Asparagus

  Raw

  ½ lb or 227g

• 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, black, dried

  ½ cup, chopped or 63g

• 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. Preheat the grill to medium-high or set the broiler with an oven rack on the upper shelf. Drizzle olive oil over the salmon and asparagus, then sprinkle with salt and pepper. Grill the salmon until opaque, about 2-3 minutes per side, depending on thickness.
2. Grill the asparagus, rotating frequently, until lightly charred, about 3-4 minutes. Transfer to a clean plate.
3. Alternatively, place salmon and asparagus on a foil-lined baking sheet. Broil until salmon is opaque, 6-10 minutes, and asparagus is lightly charred, 3-4 minutes, rotating frequently. If needed, remove asparagus and continue cooking salmon.
4. Fill 2 large salad bowls with arugula or salad greens. Top with blueberries, walnuts, and feta cheese. Slice asparagus into 2-inch pieces.
5. Combine olive oil, balsamic vinegar, and Dijon mustard in a jar with a lid. Shake vigorously until emulsified.
6. Top each salad with a salmon fillet and asparagus, then drizzle with dressing.
7. Serve with a slice of crusty bread, if desired.

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