Grilled Asparagus and Salmon Salad

Recipe

Salad
Grilled Asparagus and Salmon Salad

Primary Media

Mixed green salad topped with flaked cooked salmon, halved cherry tomatoes, and asparagus spears

User Rating

3.57 out of 5 stars
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7 ratings

Recipe Data

4
Servings
15min
Prep
23min
Total

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    Description

    Fresh herbs brighten the flavor of the lemon dressing and perfectly complement the asparagus and salmon.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2cloves garlic, minced
    ½ tsp.Hy-Vee kosher salt
    ½ c.Hy-Vee sour cream
    c.plus 2 tbsp Hy-Vee Select olive oil, divided
    3 tbsp.fresh lemon juice
    2 tbsp.chopped fresh parsley
    2 tbsp.chopped fresh chives
    1 lbs.asparagus spears
    1 lbs.salmon fillet
    Hy-Vee kosher salt and Hy-Vee ground black pepper, to taste
    8 c.assorted salad greens (Boston butter Bibb, escarole and/or kale)
    2 c.yellow cherry tomatoes, halved

    Directions

    1. For dressing, in a small bowl stir garlic and 1/2 teaspoon salt together until mixture forms a paste. Stir in sour cream, 1/3 cup olive oil, lemon juice, parsley and chives. Cover and chill.
    2. Wash asparagus; snap off woody ends. Brush salmon and toss asparagus with remaining 2 tablespoons olive oil; sprinkle with salt and pepper.
    3. Grill salmon, skin-side-down, over medium-high heat for 6 to 8 minutes or until fish flakes with a fork. Grill asparagus for 3 to 5 minutes or until tender, turning occasionally.
    4. Divide greens among 4 plates; top with asparagus spears. Flake salmon into large pieces and add to salad along with tomatoes. Drizzle prepared dressing over top.

    Nutrition facts

    Servings

    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 45g
    • Cholesterol: 80mg
    • Sodium: 370mg
    • Total Carbohydrates: 15g
    • Protein: 29g

    Daily Values

    0%
    Vitamin A 120%
    0%
    Vitamin C 50%
    0%
    Iron 25%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Spring 2014.