Warm Salmon and Asparagus Salad
about 1 tbs olive oil to drizzle over asparagus for roasting
2 salmon filets (I used frozen salmon, thawed overnight in the refrigerator)
Baby greens salad mix of your choice, about 3-4 cups
Marinade for Salmon:
1 tbs olive oil
1 tbs fresh lime juice
1/2 teaspoon smoked paprika
1/2 tsp garlic powder or finely diced fresh garlic
4 T extra virgin olive oil
1 1/2 T white wine vinegar
2 tsp. stone ground mustard
Mix marinade ingredients. Place salmon filets in glass dish and pour marinade over, turning to coat both sides. Let marinate in refrigerator 1 hour.
Preheat oven to 450 F. (I used a toaster oven.) Snap each piece of asparagus so it breaks off where the tough end is. (I saved ends to make asparagus soup.) Put asparagus pieces in baking dish, drizzle with olive oil and roast 20-25 minutes, turning once.
While asparagus cooks, take fish out of refrigerator and let come to room temperature. Heat stove-top grill pan or gas grill. Cook salmon 4-5 minutes per side, until barely firm to the touch. Don't overcook. (To get those criss-cross grill marks, turn 3/4 turn after first two minutes of cooking on the first side.)
To serve, toss salad greens with about 3 T of dressing. Arrange on 2 plates and put asparagus spears over greens. Put salmon on top and drizzle a small amount of dressing over. (You may not need all the dressing.) Serve immediately, with fresh ground black pepper if desired.